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Add a photoServings: 6
Ingredients
- 1 1/2 lb Flank steak
- 3 Tbsp. Salad oil
- 3 c. Celery, sliced diagonally
- 2 sm Onions, sliced, separated into rings
- 1 x Beef bouillon cube
- 3/4 c. Boiling water
- 1 c. Water chestnuts, sliced
- 5 Tbsp. Soy sauce
- 1 1/2 tsp Grnd ginger
- 1/2 tsp Grnd black pepper
Directions
- Cut steak into thin diagonal slices. (For easier slicing, partially freeze first.) In large skillet, heat 2 tb oil. Add in steak strips, a few at a time.
- Brown on both sides. Remove and set aside. Add in celery and onion to skillet.
- Saute/fry for 3 min in 1 tb oil. Dissolve bouillon cube in water. Add in to skillet along with water chestnuts, soy sauce, ginger and black pepper.
- Stir well. Add in browned steak; spoon juice over steak. Cover and simmer 10 min or possibly till steak and vegetables are fork tender. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 138 | 41% |
| Total Fat 15.47g | 19% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 982mg | 41% |
| Potassium 726mg | 21% |
| Total Carbs 21.01g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.96g | 1% |
| Protein 27.35g | 44% |
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