Celery Sukiyaki
Submitted by KateP
Celery sukiyaki with thin-sliced flank steak, water chestnuts, and onions simmered in a savory soy-ginger broth. Serve over rice for a fast weeknight stir-fry.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minThink of this as sukiyaki’s laid-back American cousin. All the soy-ginger savoriness, but built around a mountain of crisp celery that soaks up every drop of that broth.
Thin-sliced flank steak gets a quick sear, then simmers alongside celery, onion rings, and water chestnuts in a soy sauce and ginger broth that’s salty, warm, and deeply savory. Spooned over steamed rice, it’s a complete dinner that hits the table in under 45 minutes.
The water chestnuts add that signature crunch that keeps each bite interesting, while the celery stays just tender enough to hold its own against the beef.
Kitchen Tips
- Pop the flank steak in the freezer for 20 to 30 minutes before slicing. Partially frozen meat cuts into paper-thin strips like butter.
- Sear the beef in small batches so it actually browns instead of steaming in its own juices
- Slice the celery on the diagonal for more surface area, which means more flavor absorption and a prettier presentation
- Swap tamari for soy sauce if you need this to be gluten-free
Ingredients
Directions
Cut steak into thin diagonal slices. (For easier slicing, partially freeze first.)
In large skillet, heat 2 tablespoons of oil.
Add steak strips, a few at a time.
Brown on both sides.
Remove and set aside.
Add celery and onion to skillet.
Sauté for 3 minutes in 1 tablespoon 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.
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