I make this in my large dutch oven

1. Marinade together (can do a day ahead, but with instant pot this isn’t as necessary)
   • 800g beef cubes (from chuck or sirloin roast)
   • 1 tablespoon flour
   • 1/4 cup soy sauce
2. Mis en place
   • 1 large onion, sliced end to end
   • 2 celery stalks, diced small (because we don’t love celery)
   • 240 grams mushrooms, cut into thick slices
   • 1 clove garlic, minced
   • 1 tablespoon minced ginger
   • 1 litre beef (or chicken) broth
   • 1 227ml can, drained sliced bamboo shoots
   • 1 227ml can, drained sliced water chestnuts
   • 2 bags bean sprouts, rinsed & set aside for end of recipe (yes it’s a lot – it cooks down and we like a lot of bean sprouts in our chop suey)
3. Heat 1-2 tablespoons grapeseed oil in dutch oven or instant pot
4. Brown meat – do in 2 batches if using instant pot. Don’t pour off soy sauce, let it evaporate.
5. Add onions, mushrooms, celery and cook until onions wilt, do not brown, 3-5 minutes
6. Add ginger, garlic and season with salt (little as you’ll add more soy sauce later) and pepper, cook 1-2 minutes
7. Add broth, scraping bottom of pan to work up brown bits
8. Add bamboo shoots and water chestnuts
9. Bring to boil
10. Reduce heat, cover, simmer 1
11. Remove cover, simmer another 30 minutes to concentrate broth
12. Add bean sprouts, cook 20 minutes or until bean sprouts cooked through.
13. If not thick enough, thicken sauce at end with corn start slurry
14. Serve over rice