Heart Chop Suey 1952
Transport your taste buds to a timeless culinary creation with this Heart Chop Suey recipe, a nostalgic nod to 1952. This dish combines tender strips of beef heart, stir-fried to perfection, with a medley of crisp vegetables like celery, onion, green bell pepper, and bean sprouts. A luscious soy-based sauce thickened with cornstarch ties the flavors together, infused with aromatic garlic and a touch of ground ginger for warmth. Served over fluffy white rice, this budget-friendly recipe transforms a humble ingredient into a savory, satisfying meal. Perfect for those seeking a hearty, retro-inspired dinner, Heart Chop Suey is a unique way to celebrate bold flavors, sustainable cooking, and culinary history.
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Recipe Information
Ingredients
- 1 pound Beef heart
- 2 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 1 cup Water
- 2 cups Celery
- 2 cups Bean sprouts
- 1 large Onion, sliced
- 1 medium Green bell pepper, sliced
- 3 Garlic cloves, minced
- 1 teaspoon Ground ginger
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Cooked white rice
- 1 teaspoon Sesame oil (optional)
Instructions
Clean the beef heart by removing any fatty tissue, valves, and connective tissue. Rinse thoroughly, pat dry with paper towels, and thinly slice into bite-sized strips.
In a small bowl, combine soy sauce, cornstarch, and water to create a slurry. Stir until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef heart slices and stir-fry for 2-3 minutes until browned and just cooked through. Remove the beef heart from the skillet and set aside on a plate.
Add the remaining tablespoon of vegetable oil to the skillet. Stir in minced garlic and ground ginger, cooking until aromatic (about 30 seconds).
Add the sliced onion, celery, and green bell pepper to the skillet. Stir-fry the vegetables for 3-4 minutes until slightly tender yet still crisp.
Add the bean sprouts to the skillet and stir to combine. Cook for another 1-2 minutes.
Return the cooked beef heart to the skillet and mix well with the vegetables.
Give the soy sauce slurry a quick stir and pour it into the skillet. Stir continuously until the sauce thickens and evenly coats the meat and vegetables. This should take about 1-2 minutes.
Season with salt, black pepper, and optional sesame oil for enhanced flavor. Adjust seasonings to taste if needed.
Serve the Heart Chop Suey hot over steamed white rice for a comforting, hearty meal.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
