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Celery Sukiyaki

Contributed by: Chris WebAdmin. of


  • 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

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