Beef Chop Suey

Chop suey gets a bad rap, but done right it’s one of the fastest, freshest stir-fries you can throw together on a weeknight.

Round steak gets a hard sear in sesame and vegetable oil, picks up a hit of soy sauce, then steps aside while celery and onions soften in chicken broth. Bean sprouts go in at the last minute so they keep their signature crunch.

The whole thing clocks in at 30 minutes and stays naturally low-carb, making it a solid pick for anyone watching their sugar intake.

Serve it over steamed rice or alongside a sesame spinach salad for a full spread that still feels light on its feet.

Kitchen Tips

• Slice the round steak as thin as you can, against the grain. Partially freezing it for 20 minutes makes this much easier.
• Keep the heat high when searing the beef. You want color, not steam.
• Don’t skip the sesame oil. Even a teaspoon adds a nutty depth you can’t get from vegetable oil alone.
• Add the bean sprouts last and cook them briefly. Overcooked sprouts turn limp and watery.