Beef and Mushroom Chop Suey

[a_boleyn]

A recent trip to a Chinese restaurant, where I enjoyed this dish as part of a combination meal for three, led me to make my own version of beef and mushroom chop suey. It was tasty in the restaurant but the pieces of beef were few and far between. The dish was mostly bean sprouts. My version was much more generous on the beef front with about half

Comments

[edgeofthewoods]

Oooh, this looks good, I will have to give it a try the next time I am crazing Chinese food.

[a_boleyn]

I just wish my resolution was better. Be sure to slice the beef when it's partially frozen so you can slice it thinly and marinate it in the baking soda for 30 min. Really helps make it more tender.

[edgeofthewoods]

What cut of beef did you use? I have eye of round in the freezer, but maybe the baking soda trick would make it tender enough for this dish?

[a_boleyn]

A relatively tough cut ... round steak.

[edgeofthewoods]

Yes - I use it for braising, or as stew beef.

[a_boleyn]

Still not cheap.

[edgeofthewoods]

I got a really good deal on them at No Frills so bought 2 big hunks and froze them. I prefer cutting my own stew meat.