celery sukiyaki
| Measure | Ingredient |
|---|---|
| 1½ pounds | Flank steak |
| 3 tablespoons | Salad oil |
| 3 cups | Celery,sliced diagonally |
| 2 smalls | Onions, sliced, separated |
| Into rings | |
| 1 | Beef bouillon cube |
| ¾ cup | Boiling water |
| 1 cup | Water chestnuts,sliced |
| 5 tablespoons | Soy sauce |
| 1½ teaspoon | Ground ginger |
| ½ teaspoon | Ground black pepper |
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.
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