Pork Steak Chop Suey
Savor the vibrant flavors of Asia with this Pork Steak Chop Suey, a quick and delicious stir-fry bursting with fresh vegetables and tender pork. Featuring thinly sliced pork steak marinated in soy sauce and cornstarch, this dish brings a savory depth amplified by a rich sauce of oyster sauce, garlic, and a hint of sugar. Crisp-tender bell peppers, carrots, celery, and cabbage add a delightful crunch, while the fragrant sauté of garlic and onions tantalizes your senses. Perfectly balanced and made in just 40 minutes, this one-pan meal is ideal for busy weeknights or a flavorful dinner served over steamed rice or noodles. Experience a restaurant-quality dish at home with this easy Pork Steak Chop Suey recipe!
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Recipe Information
Ingredients
- 500 grams pork steak
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- 3 cloves garlic
- 1 medium onion
- 1 medium carrot
- 2 stalks celery stalks
- 2 medium bell peppers (assorted colors)
- 200 grams cabbage
- 3 tablespoons vegetable oil
- 1.5 cups chicken or vegetable stock
- 2 teaspoons sugar
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Slice the pork steak into thin, bite-sized pieces. Place the slices in a bowl and marinate with 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Set aside for 10 minutes.
Peel and mince the garlic. Slice the onion, carrot, celery, and bell peppers into thin strips. Chop or shred the cabbage into bite-sized pieces.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, 1 teaspoon of cornstarch, sugar, salt, ground black pepper, and chicken or vegetable stock. Stir until the cornstarch is dissolved. Set the sauce aside.
Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan.
Add the marinated pork to the hot wok and stir-fry for 3–4 minutes until lightly browned and cooked through. Remove the pork from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic and onion until fragrant, about 1 minute.
Add the carrot and celery to the wok. Stir-fry for 2–3 minutes until slightly tender.
Add the bell peppers and cabbage. Continue stir-frying for another 2–3 minutes until the vegetables are crisp-tender.
Return the cooked pork to the wok. Pour the prepared sauce over the meat and vegetables. Stir everything together until evenly coated and the sauce thickens, about 2–3 minutes.
Taste and adjust seasoning, if needed. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.2 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 848 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.
