Title: Celery sukiyaki
 Categories: Beef, Oriental
      Yield: 6 Servings
 
  1 1/2 lb Flank steak
      3 tb Salad oil
      3 c  Celery,sliced diagonally
      2 sm Onions, sliced, separated
           Into rings
      1    Beef bouillon cube
    3/4 c  Boiling water
      1 c  Water chestnuts,sliced
      5 tb Soy sauce
  1 1/2 ts Ground ginger
    1/2 ts 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.Serves 6.