Date: Mon, 22 Apr 1996 23:04:29 -7
From: arlenes@holly.ColoState.EDU
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.
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