flour and salt in a large plastic food storage bag; add meat cubes
and toss lightly to coat. Brown in hot vegetable oil in large
skillet; add onion and continue browning. Stir in celery, beef
bouillon, soy sauce and molasses. Cover and cook over low heat for
bean sprouts; cook 15 minutes more. Thicken with additional flour if
necessary. Serve over hot rice.
4 to 6 servings.