Stir in the mozzarella and parmesan cheese. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Ladle over cooked rice and sprinkle with a generous amount of chow mein noodles on top. Set the manual/pressure cook button to 4 minutes. Add to mixture in pan and cook 5 minutes. One hour before serving, turn to high and add remaining ingredients. Stir well, cover and cook on low 8-10 hours (high 3-4 hours). Cook 3 minutes, then add set-aside beef cubes. Put steak strips, celery, onions, beef broth, soy sauce, and Worcestershire in crock pot. Remove meat from the pan, set aside.Īdd celery, onions, bead molasses and boiling water or beef stock to the pan the meat was browned in. Add beef cubes, salt and pepper and cook until browned. Though we’ve come a long way since then, this American-Chinese dish is surprisingly good and simple to make without a lot of fancy or pricey ingredients or time-consuming prep work.ġ pound beef (round steak) cut into small piecesģ cups celery, cut in 1-inch pieces lengthsġ 14-ounce can bean sprouts, rinsed and drained In the 1950s and ‘60s, this type of dish was what passed for Chinese cooking in this country. I used a low-sodium soy sauce and also added some water chestnuts for crunch. If you have trouble locating it, you can substitute light molasses or an Asian-style brown sauce. Heat a little oil and saute the onions& celery until onion is transparent, and set aside. It is commonly used in Asian dishes to add flavor and color. Cut beef into thin slices and marinate in a mixture of the next 6 ingredients for 10-15 minutes.
The recipe calls for round steak, but it certainly could be made with pork tenderloin instead or even a combination of the two.īead molasses is similar to light molasses in color, texture and sweetness. She is not sure where her mother got the recipe, but it possibly came off a can of chow mein noodles or bean sprouts. She said her mother’s version did not include water chestnuts, but that might have just been a personal preference. Case thought her recipe might be very similar to what Norcross was searching for. Rosalia Case of Ellicott City, Md., said her mother made this type of chop suey during the ‘50s and ‘60s and that it was a family favorite for Sunday night dinner. The main ingredients, as far as he and his mother can recall, were beef and possibly pork, bead molasses, bean sprouts, water chestnuts and soy sauce. Marc Neermann of Norcross, Ga., was looking for a recipe for chop suey like his grandmother made in the 1950s or early 1960s. Looking to make a great meal without cooking a ton Our Beef Chop Suey with Rice (Chinese Take-out) recipe is perfectly portioned for one and simple to.
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