Celery sukiyaki

6 servings

Ingredients

Quantity	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

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.