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Ingredients:
1 1/2 lb Beef Flank steak (Cut into thin slices)
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

Preparation:
1. In large skillet, heat 2 tbsps oil. Add steak strips, Flip over  a few times to brown on both sides. Remove and set aside.

2. Add celery and onion to skillet. Sauté for 3 minutes in 1 tbsp oil.

3. 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.

4. Cover and simmer 10 minutes or until steak and vegetables are fork tender. Serve over rice.