---------- Recipe via Meal-Master (tm) v8.02
       Title: Celery Sukiyaki
  Categories: Japanese, Beef
       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 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.