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 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.