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.