Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Flank steak |
3 tablespoons | Salad oil |
3 cups | Celery,sliced diagonally |
2 smalls | Onions, sliced, separated |
\N \N | Into rings |
1 \N | 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.