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 tb 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 tb 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.