Beef Teriyaki Chop Suey Recipe

  • Sauce
  • 2/3 cup beef broth
  • 6 tablespoons teriyaki marinade & Sauce
  • 3 tablespoons cornstarch
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 1/2 teaspoon fresh ground pepper
  • Beef & Vegetables
  • 2 tablespoons teriyaki marinade & sauce
  • 2 tablespoons corn starch
  • 2 pounds flank steak, beef arm steak or sirloin steak, sliced across grain into thin 2 inch strips
  • 4 tablespoons vegetable oil
  • 1 package sliced fresh mushrooms (8 ounce pkg)
  • 2 stalks celery, thinly sliced
  • 1 can bean sprouts (28 ounce can)
  • 1 can chop suey vegetables, drained (28 ounce can)
  • 1 package chow mein noodles
In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine teriyaki sauce and cornstarch. Add beef; toss gently. In a large non-stick skillet or wok, heat oil. Add half of beef mixture; stir fry until lightly browned. Remove beef from skillet; set aside. Repeat with remaining beef mixture. Add mushrooms and celery to skillet; stir fry 1 minute. Add bean sprouts and chop suey vegetables; heat thoroughly, stirring occasionally. Stir sauce; add to skillet with beef. Cook, stirring occasionally, until sauce is thick and bubbly. Garnish if desired. Serve over noodles (you may wish to heat the noodles in a 300-degree oven for a few minutes first.) You can serve the noodles on top, on the bottom, or, both.

You could also serve over mashed potatoes or rice.

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