celery sukiyaki

Categories
Japanese
Beef
Yield
6 servings
MeasureIngredient
1½ pounds Flank steak
3 tablespoons Salad oil
3 cups Celery,sliced diagonally
2 smalls Onions, sliced, separated
  Into rings
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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