Title: Celery Sukiyaki
Categories: Beef Oriental
Yield: 6 Servings
| 1 1/2 | lb | Flank steak |
| 3 | tb | Salad oil |
| 3 | c | Celery,sliced diagonally |
| 2 | sm | Onions, sliced, separated |
| | | Into rings |
| 1 | | Beef bouillon cube |
| 3/4 | c | Boiling water |
| 1 | c | Water chestnuts,sliced |
| 5 | tb | Soy sauce |
| 1 1/2 | ts | Ground ginger |
| 1/2 | ts | 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.