Cobble Corn Chili Tacos
INGREDIENTS:
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
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.