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 tb 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 tb
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.
