| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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