Celery sukiyaki
6 servings
Ingredients
| Quantity | 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.