Return beef to the pan, cook until heated through and remove from heat. Add the liquid mixture and stir until it comes to a boil and thickens and vegetables are soft, about 3 minutes. Then add 2 TBS water, cover and cook 2 minutes more.Ĥ. When smoking, add vegetables and stir-fry for 2 minutes.
When hot, add remaining TBS of canola oil. When smoking, ad beef and stir-fry for 2 minutes. Place cast iron skillet or a wok over a high heat. In another bowl, combine 1 cup water, remaining 2 TBS of soy sauce, 1 TBS corn starch and the chili sauce. In a bowl, toss the beef in 1 TBS corn starch, 1 TBS soy sauce, garlic and sugar. That’s me in the red shirt, along with my mother, my younger brother Kevin and my older brother Michael, circa 1979ġ Broccoli Crown, cut into bite-sized peicesĤ to 5 Napa Cabbage Leaves (or Bok Choy), cut into bite-sized peicesġ Large Carrot, peeled and sliced at an angleġ. It’s funny what the flavor of a dish can make you remember. We were never allowed to watch television during dinner in those days, even if your favorite show was on! And for some reason singing was also banned at the dinner table. Good Catholic family that we were, every meal was preceded by “Grace”. When I ate this, it was like being transported back in a time machine to our family’s dinner table in the 1970s, with my brother kicking me under the table and my father admonishing us to keep our “elbows off the table”. It varies a little from my mother’s but the flavor is remarkably the same. Heat two minutes more in order to completely cook the cornstarch. Cook and stir over medium heat until thickened and bubbly. Be sure to thoroughly mix the cornstarch and water together, then pour into your sauce. It was was really great, so it deserved special status.Īnyway, here’s my Beef Chop Suey recipe. Thickening a sauce with cornstarch is very similar to using flour, you just need different quantities. These were tubular pasta shells stuffed with mixture of ricotta cheese, eggs and parsley (I think) topped with red sauce and melted mozzarella. On very special occasions, my mom would roll out her peice d’resistance: Stuffed Manicotti. Basically, it was the drippings from a beef roast poured over a slice of white bread. I guess cholesterol hadn’t been invented yet back in the 1970s. Today this would be considered a heart attack on a plate. My father’s favorite, however, was “gravy bread”. They were served with the same thickened milk sauce, except this time it had peas in it. On Fridays during Lent, we would often have “salmon patties”, which were canned salmon mixed with mashed potatoes, formed into patties and pan fried. Apparently, this was a variation of an well-known Army meal called “Sh*# on a Shingle,” which was chipped beef served over toast. I remember she would always cook it in her electric frying pan and served it with those little fried Chinese noodles, which we kids enjoyed more than we did the main dinner.Īnother standard in our house was chipped beef, which was Buddig sliced “corned beef” in a sauce of milk thickened with a roux and served over mashed potatoes.
We had Beef Chop Suey at least once every couple of weeks.
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