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Teriyaki Chop Suey's picture
For sauce
  Beef broth 1⁄3 Cup (5.33 tbs)
  Teriyaki marinade sauce 3 Tablespoon (La Choy)
  Cornstarch 1 1⁄2 Tablespoon
For beef and vegetables
  Teriyaki marinade sauce 1 Tablespoon (La Choy)
  Cornstarch 1 Tablespoon
  Sirloin steak/Flank steak 1 Pound, sliced across grain into thin 2-inch strips
  Wesson oil 3 Tablespoon
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Packed brown sugar 1 1⁄2 Tablespoon
  Garlic powder 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Canned bean sprouts 14 Ounce, drained (La Choy)
  Canned chop suey vegetables 14 Ounce, drained
  Green onion pieces 1⁄2 Cup (8 tbs), diagonally cut 1/2 inch
  Canned chow mein noodles 5 Ounce (La Choy)

In small bowl, combine sauce ingredients; set aside.
In medium bowl, combine teriyaki sauce and cornstarch.
Add beef; toss gently.
In large nonstick 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 to skillet; stir-fry 1 minute.
Add bean sprouts and chop suey vegetables; heat thoroughly, stirring occasionally.
Stir sauce; add to skillet with beef and green onions.
Cook, stirring constantly, until sauce is thick and bubbly.
Garnish, if desired.
Serve over noodles.

Recipe Summary

Main Dish
Stir Fried

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