britannia.org Recipe Bin: Japanese - Entrees: Beef & Other Meats

The Recipe Bin: Japanese - Entrees: Beef & Other Meats

Celery Sukiyaki

1½ lb Flank steak

3 tbsp Salad oil

3 cups Celery, sliced diagonally

2 sm Onions, sliced, separated into rings

1 Beef bouillon cube

¾ cup Boiling water

1 cup Water chestnuts, sliced

5 tbsp Soy sauce

1½ tsp Ground ginger

½ tsp 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.

Makes approximately 6 servings.

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