Celery sukiyaki

6 servings

Ingredients

QuantityIngredient
poundsFlank steak
3tablespoonsSalad oil
3cupsCelery,sliced diagonally
2smallsOnions, sliced, separated
Into rings
1Beef bouillon cube
¾cupBoiling water
1cupWater chestnuts,sliced
5tablespoonsSoy sauce
teaspoonGround ginger
½teaspoonGround black pepper

Directions

Cut steak into thin diagonal slices.(For easier slicing, partially freeze first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a time.Brown on both sides.Remove and set aside.Add celery and onion to skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in water.Add to skillet along with water chestnuts,soy sauce,ginger and black pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer 10 minutes or until steak and vegetables are fork tender.Serve over rice.Serves 6.