Celery Sukiyaki

• 1 1/2 pounds beef, flank steak (london broil)
• 3 tablespoons vegetable oil
• 3 cups celery sliced diagonally
• 2 small onions sliced, separated into rings
• 1 each beef bouillon cubes low sodium
• 3/4 cup water boiling
• 1 cup water chestnuts sliced
• 5 tablespoons soy sauce, tamari
• 1 1/2 teaspoons ginger ground
• 1/2 teaspoon black pepper ground

1. Cut steak into thin diagonal slices.
2. (For easier slicing, partially freeze first.)
3. In large skillet, heat 2 tablespoons of oil.
4. Add steak strips, a few at a time.
5. Brown on both sides.
6. Remove and set aside.
7. Add celery and onion to skillet.
8. Saute for 3 minutes in 1 tablespoon oil.
9. Dissolve bouillon cube in water.
10. Add to skillet along with water chestnuts, soy sauce, ginger and black pepper.
11. Stir well.
12. Add browned steak;spoon juice over steak.
13. Cover and simmer 10 minutes or until steak and vegetables are fork tender.
14. Serve over rice.
15. Serves 6.

beef, vegetable oil, celery, onions, water boiling, water chestnuts, soy sauce, ginger ground, black pepper

Taken from recipeland.com/recipe/v/celery-sukiyaki-41677 (may not work)