Contributed by: Chris WebAdmin. of RecipesNow.com
- 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.
Serving Size: Makes 6 Servings