Beef chop suey

MAKES 6 SERVINGS

1 pound round steak
3 tablespoons oil
1 cup chopped onion
2 tablespoons bead molasses (see Note)

4 tablespoons soy sauce
1/2 cup water
1 teaspoon salt (optional)
1 cup sliced celery
1 (14.5-ounce) can bean sprouts, drained
2 teaspoons cornstarch
3 cups cooked rice or chow mein noodles

Cut steak into 1-inch cubes. Heat oil in a heavy skillet over medium-high heat, add cubed steak and cook until browned, about 7 minutes. Push steak to one side of skillet and add onions; cook, stirring until browned, about 3 minutes.

Add molasses, soy sauce, water, salt, if desired, and celery. Cover and simmer over low heat for 45 minutes. (Check occasionally, adding more water if needed.)

Add bean sprouts and simmer covered, for 30 minutes. In a small bowl, blend cornstarch with 2 teaspoons water. Add to skillet, raise heat to high and bring to a boil. Reduce heat to a simmer and stir until gravy thickens slightly, about 4 minutes.

Serve over rice or noodles.

Note: Bead molasses is sold in the Asian ingredients section of larger grocery stores.

Nutrition facts per serving: 327 calories, 11 g fat, 2 g saturated fat, 33 mg cholesterol, 33 g carbohydrates, 22 g protein, 778 mg sodium, 2 g fiber

Vicki McGregory, West Chicago