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Ladle over cooked rice and sprinkle with a generous amount of chow mein noodles on top. Add to mixture in pan and cook 5 minutes. Cook 3 minutes, then add set-aside beef cubes. Remove meat from the pan, set aside.Īdd celery, onions, bead molasses and boiling water or beef stock to the pan the meat was browned in. Add beef cubes, salt and pepper and cook until browned. Though we’ve come a long way since then, this American-Chinese dish is surprisingly good and simple to make without a lot of fancy or pricey ingredients or time-consuming prep work.ġ pound beef (round steak) cut into small piecesģ cups celery, cut in 1-inch pieces lengthsġ 14-ounce can bean sprouts, rinsed and drained In the 1950s and ‘60s, this type of dish was what passed for Chinese cooking in this country. Combine drained La Choy® chop suey vegetables with leftover cooked rice heat in microwave until warm and season with La Choy® soy sauce.

I used a low-sodium soy sauce and also added some water chestnuts for crunch. Serving suggestions: Heat drained La Choy® chop suey vegetables with slices of cooked chicken or beef in a large skillet over medium heat season with La Choy® soy sauce. If you have trouble locating it, you can substitute light molasses or an Asian-style brown sauce. It is commonly used in Asian dishes to add flavor and color. The recipe calls for round steak, but it certainly could be made with pork tenderloin instead or even a combination of the two.īead molasses is similar to light molasses in color, texture and sweetness. She is not sure where her mother got the recipe, but it possibly came off a can of chow mein noodles or bean sprouts. She said her mother’s version did not include water chestnuts, but that might have just been a personal preference. Prepare a wok, place in really high heat. Case thought her recipe might be very similar to what Norcross was searching for. Fry beef in oil over high heat for 3 minutes, stirring constantly. In a bowl mix all Stir Fried Beef ingredients together, add the beef and let it marinate for 30 minutes. Rosalia Case of Ellicott City, Md., said her mother made this type of chop suey during the ‘50s and ‘60s and that it was a family favorite for Sunday night dinner.

The main ingredients, as far as he and his mother can recall, were beef and possibly pork, bead molasses, bean sprouts, water chestnuts and soy sauce. Cook until tender, then add the soy sauce, molasses, and beef. Push the beef off to one side and add the onions, celery and garlic. Marc Neermann of Norcross, Ga., was looking for a recipe for chop suey like his grandmother made in the 1950s or early 1960s. In a large pot, heat the oils and brown the beef.