1 - 1 1/2 lb. beef stew meat 2 T vegetable oil 1 tsp. dark sesame oil 1 med onion, chopped 2 ribs celery, chopped 2 cloves garlic, minced 2 cups beef broth 3 T soy sauce 2 T molasses 1 lg. can chop suey vegetables, drain, reserving liquid 1 can bean sprouts, drained 1 can sliced mushrooms, drained 2 T cornstarch 4 cups hot cooked rice Chow Mein Noodles |
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In a large pot, heat the oils and brown the beef. Push the beef off to one side and add the onions, celery and garlic. Cook until tender, then add the soy sauce, molasses, and beef broth. Bring to a boil, turn down to a simmer, cover and cook for about 1 hour or until beef is tender. Add the chop suey vegetables, bean sprouts and mushrooms. Dissolve the cornstarch in the reserved liquid from the chop suey vegetables and add to the pan. Increase the heat, bring to a boil and cook, uncovered, until thickened. Serve over hot cooked rice and chow mein noodles. |
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