Beef and Pork Chop Suey Recipe: Wok-Tossed Umami Crunch in 25 Minutes

This beef and pork chop suey recipe delivers restaurant-quality wok-tossed perfection in just 25 minutes, proving you don't need a wok or years of experience to master the technique.

The secret lies in high-heat stir-frying that develops that signature wok hei smokiness while keeping the proteins tender and vegetables crisp. I perfected this version after years of testing—balancing sweet soy, tangy vinegar, and umami from fermented black beans to create a sauce that clings to every bite.

The magic happens in layers: first searing the beef and pork until caramelized, then adding vegetables that cook in stages to maintain texture. Celery and onions get a head start while bell peppers and snap peas join later, ensuring each component stays vibrant.

The sauce comes together in minutes with pantry staples, but the real transformation occurs when you toss everything in the hot wok—where aromatics dance and flavors meld into that addictive chop suey harmony.

What you'll end up with is a plate of golden-brown beef and pork pieces, bright green vegetables, and glossy sauce that coats every bite. The textures are perfect—crisp edges on the proteins, tender-crisp vegetables, and a sauce that's both sweet and tangy with just the right amount of heat.

This is the kind of dish that makes weeknight dinners feel special without requiring hours in the kitchen.

Serve over steamed jasmine rice to soak up every last drop of that flavorful sauce, or with egg noodles for extra heartiness. The leftovers reheat beautifully, making this an ideal meal prep option that still tastes freshly made.

Let's get cooking—this chop suey is about to become your new go-to weeknight favorite.

Ingredients for beef and pork chop suey

Pantry staples meet wok-tossed magic for this restaurant-style chop suey.

The proteins are non-negotiable—flank steak and pork shoulder give that signature chop suey texture. Look for thinly sliced cuts at your local Asian market (they'll slice it for you), or grab pre-sliced from the meat counter. Costco often has great deals on bulk pork shoulder, but any grocery store's butcher section works. For the onions and celery, organic is ideal—no need to peel, just wash and chop. The bell pepper? Red or green both work, but red adds that classic chop suey color. Pro tip: slice the celery diagonally for more surface area to caramelize.

No fermented black beans? Substitute with a mix of chopped mushrooms and a dash of soy sauce—it won't be identical, but you'll still get that umami punch. Running low on snap peas? Frozen peas work perfectly—just don't thaw them first. The soy sauce matters here—Kikkoman or La Choy are solid choices, but any light soy will do. For extra depth, add a splash of oyster sauce if you've got it. The cornstarch is key for that glossy sauce—don't skip it, or you'll end up with a watery mess. And if you're feeling adventurous, swap half the pork for shrimp—it cooks faster and adds a nice briny note.

This dish reheats like a dream—toss with a little extra oil and sesame oil before storing to keep everything crisp. Keeps for 3-4 days in the fridge, or 2 months in the freezer (portion into single servings for easy reheating). Jasmine rice soaks up the sauce best, but egg noodles make this a heartier meal. For meal prep, cook the proteins and veggies separately, then toss with the sauce right before serving—keeps everything vibrant. Leftovers taste even better the next day as the flavors meld.

Step-by-step instructions for wok-tossed beef and pork chop suey

Here's how to transform tender beef and pork into a restaurant-worthy stir-fry with crisp-tender vegetables and rich umami sauce.

Start by slicing the 1 lb flank steak and 1 lb pork shoulder against the grain into thin strips—about ¼-inch thick. This ensures tender bites that cook quickly in the wok. While you work, cut the 1 whole yellow onion into 1-inch pieces, slice the 2 whole celery stalks diagonally, and strip the 1 whole red bell pepper into thin matchsticks. Trim the 1 cup snap peas and finely mince the 4 cloves garlic. Rinse and chop the 0.25 cup fermented black beans into small pieces.

Having everything prepped and ready is crucial—this stir-fry cooks in minutes, and any delay means soggy vegetables. I like to use a cutting board and knife for each ingredient to keep things organized. Once everything is chopped, measure out the 0.33 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp cornstarch in small bowls for easy access during cooking.

Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add half of the flank steak strips and cook for 1-2 minutes, stirring constantly, until the meat turns light brown and begins to firm up. Remove the steak and set it aside on a plate. Repeat with the remaining flank steak and then cook the pork shoulder in the same manner, working in batches if needed to avoid overcrowding the pan.

Cooking the meat in batches ensures it sears properly instead of steaming. The goal is to develop a slight crust on the exterior while keeping the interior tender. Season the cooked meat lightly with 0.5 tsp white pepper and 1 tsp salt—this balances the flavors before everything comes together.

In the same wok, add 1 tbsp vegetable oil and swirl to coat the pan. Add the yellow onion, celery, and red bell pepper, stirring-frying for 2-3 minutes until the vegetables soften slightly but still retain a crunch. Add the garlic and fermented black beans, cooking for an additional 30 seconds until fragrant. Toss in the snap peas and cook for 1-2 minutes until they brighten in color and just begin to soften.

Here's where timing matters most—vegetables should stay vibrant and slightly crisp. If they turn mushy, you've overcooked them. The snap peas are the most delicate, so keep an eye on them as they cook faster than the denser vegetables.

Return the cooked flank steak and pork shoulder to the wok. Pour in the 0.33 cup soy sauce and 2 tbsp rice vinegar, stirring everything together. Let the sauce simmer for 1 minute to coat the ingredients evenly. In a small bowl, whisk together the 1 tbsp cornstarch with 1 tbsp cold water to create a slurry. Slowly pour the slurry into the wok while stirring continuously—this thickens the sauce and binds all the flavors together.

The sauce should coat the back of a spoon and cling to the meat and vegetables. If it's too thin, add another ½ tbsp cornstarch mixed with water. The final texture should be glossy and slightly sticky, ensuring every bite is packed with flavor.

Remove the wok from heat and drizzle in the 1 tbsp sesame oil, tossing everything together one last time. The sesame oil adds a nutty aroma and depth of flavor. Taste and adjust seasoning with additional salt or white pepper if needed. Serve the chop suey immediately over steamed rice or noodles while still hot and sizzling.

This dish is all about balance—tender meat, crisp-tender vegetables, and a rich, umami-packed sauce. The key to success lies in quick, high-heat cooking and precise timing. Don't let it sit too long after cooking, as the vegetables will lose their texture and the sauce may thicken too much.

Regional styles of these flavors

Classic Cantonese Style

This version stays true to chop suey's Cantonese roots, where the dish originated in 19th-century San Francisco. The key difference is using thicker beef slices (about ½-inch thick) instead of thinly sliced flank steak, and adding water chestnuts for crunch.

I like to include bok choy instead of bell peppers for that authentic texture. The sauce gets a boost from a splash of Shaoxing wine and a pinch of white peppercorn—both essential for that classic Cantonese depth.

Serve with steamed jasmine rice and a side of pickled vegetables to cut through the richness. 🥢

Sichuan Spicy Twist

For a fiery kick, this Sichuan-style chop suey swaps soy sauce for dark soy sauce and adds 1 tbsp Sichuan peppercorns toasted in the oil. The meat gets marinated in 1 tbsp doubanjiang (fermented chili bean paste) for 15 minutes before cooking.

I load up on Sichuan green beans and bamboo shoots for that signature texture, then finish with chili oil and scallions. The result is a dish that packs málà—that perfect balance of spicy and numbing heat. Pair with hand-pulled noodles instead of rice. 🌶️

Hong Kong Street Food

This version is all about quick, bold flavors—perfect for busy weeknights. The meat is pre-marinated in 1 tbsp oyster sauce and 1 tsp five-spice powder for 30 minutes, then stir-fried with Chinese broccoli and shiitake mushrooms.

The sauce gets a sweet and tangy twist with 1 tbsp hoisin sauce and 1 tsp sugar. Hong Kong-style chop suey often includes crispy fried shallots on top for extra texture. Serve with buttered egg noodles for that classic street food vibe. 🍜

Modern Fusion Adaptation

For a contemporary take, I swap half the pork for seared scallops and add shredded kale and caramelized onions to the veggie mix. The sauce gets a smoky depth from 1 tbsp liquid smoke and a honey glaze made with 1 tbsp honey and 1 tsp rice vinegar.

Top with crispy fried onions and microgreens for a restaurant-worthy presentation. This version works beautifully as a grain bowl with quinoa or cauliflower rice for a low-carb option. 🌟

Taiwanese Home-Style

Taiwanese chop suey is all about comfort food—thicker cuts of meat, heartier vegetables, and a sauce that's sweet, salty, and slightly sweet. The meat is often marinated in a mix of soy sauce, Shaoxing wine, and sesame oil for 1 hour before cooking.

I like to add taro root and baby corn for texture, and finish with toasted sesame seeds and cilantro. Serve with buttered rice and a side of sweet pickled mustard greens for balance. This is the version I grew up with—simple, hearty, and full of love. 💛

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