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Chop suey recipe
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6 ratings
Chop suey with corned beef is a family favourite in Tonga. The corned beef breaks up and may look a bit messy but it has a delicious taste. You can replace the corned beef with strips of steak if you like – just cook the beef with garlic and ginger before adding the vegetables. See method
Ingredients
- 3 tbsp sunflower oil
- 2-3 cloves garlic, finely chopped
- 1 tbsp finely chopped fresh root ginger
- 500g (1lb) carrots, diced
- 3 red, green or yellow peppers, deseeded and diced
- 750g rice noodles
- 1 x 340g tin corned beef, cut into small pieces
- 125ml (4fl oz) dark soy sauce
- 2 level tsp brown sugar
If you haven't got rice noodles, try wholewheat instead
Each serving contains
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Energy
2895kj
692kcal
35%
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Fat
13g
18%
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Saturates
4g
21%
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Sugars
15g
16%
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Salt
3.7g
62%
of the reference intake
Carbohydrate 117.8g
Protein 23.5g
Fibre 7g
Method
- Heat the oil in a wok and cook the garlic and ginger over a medium heat for a minute.
- Add the carrots and peppers and cook for another 5 minutes, over a low heat, stirring often.
- Meanwhile, cook the noodles as instructed on the pack. Drain.
- Add the corned beef to the vegetables and cook for another 2 minutes, stirring gently.
- Add the noodles, soy sauce and sugar and stir to mix. Heat until simmering and serve immediately.
See more Beef recipes