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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