Lamb, Veal and Tenderloin of Beef Chop Suey
A versatile American-Chinese chop suey dish adapted from the Extra Fine Chop Suey recipe, substituting pork with your choice of lamb, veal, or tenderloin of beef. The method follows the same classic chop suey technique, simply swapping the meat to suit your preference.
Ingredients
- 1 portion lamb, veal, or tenderloin of beef (your choice) (Use whichever meat you desire in place of the pork called for in the Extra Fine Chop Suey recipe. Cut into thin slices or small pieces as directed in that recipe.)
Instructions
- 1Choose your preferred meat — lamb, veal, or tenderloin of beef — and prepare it exactly as you would the pork in the Extra Fine Chop Suey recipe. Trim any excess fat or sinew and cut the meat into thin, bite-sized slices or small pieces so it cooks evenly and quickly.
- 2Proceed with every step of the Extra Fine Chop Suey recipe exactly as written, substituting your chosen meat (lamb, veal, or tenderloin of beef) wherever that recipe calls for pork. All quantities, timings, and techniques remain the same — only the meat changes. Cook until your chosen meat is fully cooked through: lamb and beef tenderloin are done when no longer pink in the centre; veal should be cooked until completely opaque throughout.
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