Beef and Pork Chop Suey Recipe: Wok-Tossed Stir-Fry With Savory Soy Crisp

This beef and pork chop suey recipe brings the bold flavors of a classic Chinese-American stir-fry to your kitchen with restaurant-quality results. 🔥 I've refined this technique over years of perfecting wok hei—that signature smoky, charred flavor—while keeping it accessible for home cooks.

The secret lies in proper meat slicing, high-heat stir-frying, and a crispy soy-based sauce that clings to every bite.

What sets this recipe apart is the balance between traditional techniques and modern adaptations. We'll use thinly sliced beef and pork for quick cooking, combined with crisp vegetables and a savory sauce that's both authentic and approachable.

The key is working in batches to maintain high heat, ensuring tender meat and perfectly blistered vegetables every time. This method delivers that coveted wok hei flavor without requiring specialized equipment.

By the time you're done, you'll have a vibrant stir-fry with perfectly seared meat, crisp-tender vegetables, and a sauce that's rich yet balanced—sweet from soy sauce, umami from fermented bean paste, and a touch of heat from chili.

The texture contrast between the crispy meat and blistered vegetables makes each bite exciting. This dish is hearty enough for a family meal but elegant enough for dinner guests.

The beauty of chop suey lies in its versatility. Serve it over steamed rice for a classic presentation, or with noodles for a more modern twist. You can also double the sauce to use as a marinade for future meals.

Let's create this flavorful stir-fry that brings the energy of a bustling wok to your home kitchen.

Ingredients for beef and pork chop suey

Thinly sliced meats, crisp veggies, and a punchy soy sauce—this stir-fry delivers restaurant-quality wok hei in your kitchen.

The meat is everything here. Flank steak and pork shoulder slice beautifully thin—ask your butcher to do it if you're not confident. Look for well-marbled cuts, and trim any big fat chunks. Costco or Whole Foods usually have pre-sliced stir-fry meat, but slicing yourself gives better texture. For the veggies, bell peppers should be firm with no soft spots, and carrots should snap when bent. Fresh ginger and garlic? The more aromatic, the better—Penzeys or your local Asian market has the good stuff.

No flank steak? Sirloin or ribeye work too, but slice against the grain for tenderness. Swap pork shoulder for pork loin if you prefer leaner meat. The soy sauce is non-negotiable—Kikkoman or Pearl River Bridge are my go-tos. For extra depth, add a splash of Shaoxing wine to the sauce. The cornstarch is key for that crispy texture—don't skip it. If you're short on time, pre-cut stir-fry veggie mixes from Trader Joe's save 15 minutes of chopping. And yes, the sesame oil goes in at the end for that signature aroma.

This stir-fry tastes even better the next day—make extra and store it in airtight containers for 3-4 days in the fridge. Freezes beautifully for 3 months if you portion it into single servings. Serve it over steamed rice (use a rice cooker for foolproof results) or noodles. The sauce gets thicker as it sits, so add a splash of water when reheating. Pro tip: Toast the rice in the wok for 30 seconds before adding the stir-fry—it picks up all the flavors.

Step-by-step instructions for wok-tossed beef and pork stir-fry

Here's how to create restaurant-quality chop suey with crispy edges and tender meat.

Start by slicing the 1 lb flank steak and 1 lb pork shoulder against the grain into thin strips—about ¼-inch thick. Trim any excess fat from the pork shoulder first. For the vegetables, slice the 1 whole green bell pepper into thin strips, cut the 1 whole yellow onion into thin wedges, and julienne the 2 whole carrots into matchsticks. Mince the 6 cloves garlic finely and grate the 2 tbsp fresh ginger.

I always prep everything before turning on the heat—this keeps your cooking process smooth and prevents overcrowding the wok. Store the sliced meats and vegetables in separate bowls until ready to use. This also ensures even cooking and maximum crispiness.

Rinse the 2 cups white rice under cold water until the water runs clear, then drain well. In a pot, combine the rice with 2 cups water, 1 tsp salt, and 0.5 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes covered. After 15 minutes, turn off the heat and let it sit covered for another 10 minutes—this steaming process ensures fluffy, separate grains.

Don't peek or stir the rice during cooking—this disrupts the steam and can make it gummy. The rice should be tender but still slightly firm with a slight bite. Once done, fluff with a fork and keep warm covered.

In a small bowl, combine the sliced meats with 2 tbsp cornstarch, 0.5 cup soy sauce, 2 tbsp oyster sauce, and 1 tbsp sesame oil. Toss gently to coat evenly. Let this marinate for 10 minutes while you prepare the wok. This step creates the signature crispy texture and infuses the meat with flavor.

Real talk: The cornstarch is key here—it creates that satisfying crunch when stir-fried. Don't skip this marinating time, even if it feels like you're waiting too long. The longer the meat sits, the more flavor it absorbs.

Heat 0.5 cup vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the prepared vegetables and stir-fry for 3-4 minutes until they begin to soften but still retain their crispness. Add the minced garlic and ginger, and cook for another 30 seconds until fragrant.

Push the vegetables to one side of the wok, add the marinated meat, and stir-fry for 4-5 minutes until the meat is cooked through and the edges are golden brown. Here's the thing—don't overcrowd the wok. Cook in batches if needed to maintain that perfect sear.

Add the cooked rice to the wok and toss everything together for 2-3 minutes until well combined and heated through. Sprinkle with 1 tsp red chili flakes and toss once more to distribute evenly. The chili flakes add a subtle heat that balances the rich flavors of the soy and oyster sauces.

Taste and adjust seasoning if needed—you might want to add a splash more soy sauce for extra umami or a pinch more salt. Serve immediately while hot, garnished with extra sesame oil if desired. This dish tastes best straight from the wok, with those crispy edges and tender meat.

Perfect pairings for beef and pork chop suey

Rice Pairings

Steamed jasmine rice is my go-to for this dish—its delicate floral notes complement the bold soy and oyster flavors beautifully. For extra texture, try black rice (also called forbidden rice) which adds visual drama with its deep purple hue.

I also love serving it over wild rice blend for added nuttiness and chew. 🍚

Noodle Alternatives

Swap rice for egg noodles or udon noodles for a more modern take. Cook the noodles al dente, then toss them with the stir-fry in the final step. For gluten-free options, use rice noodles> or shirataki noodles—just be sure to drain them well before combining.