Chop Suey ala Annajay

Ingredients for 3 servings:

• 600 g beef (goulash or minute steak)
• 2 thick bell peppers, red
• ½ jar bamboo slices
• 1 handful of leek
• 1 thick vegetable onion(s) or a few shallots
• 2 handfuls of broccoli, frozen
• 150 g mushrooms, fresh
• 2 cloves garlic
• ½ jar mung bean sprouts
• 1 piece(s) ginger root
• 2 tbsp sesame oil
• 200 ml soy sauce, dark
• 3 tbsp sauce (mussel sauce – not fish sauce)
• 200 ml water
• 1 pinch of sugar
• 1 tsp. Baking soda or meat tenderizer
• 1 tsp chili powder
• salt and pepper
• 2 bags of rice or glass noodles if desired

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

better than the Chinese

For the marinade, mix 1 tbsp oil, 1 tbsp soy sauce, baking soda or tenderizer, a small piece of ginger, and pepper. Add the meat in bite-sized pieces and let it marinate for a few hours (overnight). Prepare the sauce: Mix together the mussel sauce, 100 ml – 200 ml dark soy sauce, 200 ml water, sugar, chili, and a little salt and set aside. Brown/cook the meat in sesame oil and set aside. Add the rice and cook according to the package instructions (also delicious with glass noodles). Sauté the onions and garlic in a little oil until translucent, add the broccoli and sauté, and cook/sauté the bell peppers, leeks, mushrooms, and bamboo shoots. Add the sauce and season with soy. Add the meat and simmer. Arrange the rice on the plate and spoon plenty of chop suey over it. Serve the mung bean sprouts separately as a side dish. WWP: 5 points for the beef to fill you up, 7 points for the rice to fill you up, 3 points for oils, etc. Then it’s fine.