Categories: Beef, Oriental 
      Yield: 6 servings 
  
  1 1/2 lb Flank steak                       3/4 c  Boiling water 
      3 tb Salad oil                           1 c  Water chestnuts,sliced 
      3 c  Celery,sliced diagonally            5 tb Soy sauce 
      2 sm Onions, sliced, separated       1 1/2 ts Ground ginger 
           Into rings                        1/2 ts Ground black pepper 
      1    Beef bouillon cube              
  
  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.