Heat vegetable oil in a large pot over high heat.

Brown beef stew meat.

Mix in cut up onions and celery during the browning process.

Add water, soy sauce, and beaded molasses to the pot.

Simmer the mixture for 3 hours, or until the beef is tender.

Add bean sprouts and water chestnuts to the pot.

In a separate bowl, mix cornstarch and water to create a slurry.

Add the cornstarch slurry to the chop suey.

Heat until the sauce thickens, stirring constantly.

Serve the beef chop suey over rice.