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CELERY SUKIYAKI

Category:    Japanese, Beef
Yield:6 servings
 
  1 1/2 lb Flank steak                       3/4 c  Boiling water
      3 tb Salad oil                           1 c  Water chestnuts,sliced
      3 c  Celery,sliced diagonally            5 tb Soy sauce
      2 sm Onions, sliced, separated       1 1/2 ts Ground ginger
           Into rings                        1/2 ts Ground black pepper
      1    Beef bouillon cube             
 
  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.
 

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