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Celery Sukiyakibeef, oriental 1 1/2 lb flank steak 3 tablespoon salad oil 3 cup celery,sliced diagonally 2 small onions, sliced, separated 1 into rings 1 beef bouillon cube 3/4 cup boiling water 1 cup water chestnuts,sliced 5 tablespoon soy sauce 1 1/2 teaspoon ground ginger 1/2 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.
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