Celery Sukiyaki

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Servings: 6 Difficulty: Intermediate
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A savory Japanese-inspired stir-fry featuring tender flank steak and crisp celery in a rich soy-ginger broth.
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This Celery Sukiyaki is a comforting twist on the traditional Japanese hot pot, designed for quick weeknight dinners. Thinly sliced flank steak sears quickly, retaining its tenderness, while crisp celery and sweet onions provide a satisfying crunch and fresh aroma. The dish simmers in a fragrant broth made from bouillon, soy sauce, and ground ginger, creating a deep, umami-rich flavor profile that clings to every bite. Water chestnuts add a delightful textural contrast, keeping the dish from feeling heavy. It’s an excellent way to enjoy bold Asian flavors without the fuss of a traditional tabletop cook. Serve this aromatic main course over steamed rice to soak up the delicious sauce. Perfect for families looking for a healthy, protein-packed meal that comes together in under 40 minutes.

Celery Sukiyaki recipe image
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Celery Sukiyaki

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 404.0

Description

This Celery Sukiyaki is a comforting twist on the traditional Japanese hot pot, designed for quick weeknight dinners. Thinly sliced flank steak sears quickly, retaining its tenderness, while crisp celery and sweet onions provide a satisfying crunch and fresh aroma. The dish simmers in a fragrant broth made from bouillon, soy sauce, and ground ginger, creating a deep, umami-rich flavor profile that clings to every bite. Water chestnuts add a delightful textural contrast, keeping the dish from feeling heavy. It&# 226;ÂÂs an excellent way to enjoy bold Asian flavors without the fuss of a traditional tabletop cook. Serve this aromatic main course over steamed rice to soak up the delicious sauce. Perfect for families looking for a healthy, protein-packed meal that comes together in under 40 minutes.

Ingredients

Directions

  1. Slice the flank steak into thin diagonal strips. For cleaner cuts, partially freeze the steak for about 30 minutes before slicing.
  2. In a large skillet or wok, heat 2 tablespoons of salad oil over medium-high heat.
  3. Add the beef strips in batches, ensuring they are not crowded, and brown on both sides. Remove the browned beef and set aside.
  4. Reduce heat to medium, add the remaining 1 tablespoon of oil to the skillet, then add the sliced celery and separated onion rings.
  5. Sauté the vegetables for about 3 minutes until they begin to soften but still retain some crunch.
  6. While vegetables cook, dissolve 1 beef bouillon cube in 3/4 cup of boiling water in a small bowl.
  7. Add the dissolved bouillon water, 1 cup of sliced water chestnuts, 5 tablespoons of soy sauce, 1 1/2 teaspoons of ground ginger, and 1/2 teaspoon of ground black pepper to the skillet. Stir well to combine.
  8. Return the browned beef strips to the skillet, spooning the sauce over the meat to ensure even coating.
  9. Cover the skillet and simmer on low heat for 10 minutes, or until the steak and vegetables are fork-tender.
  10. Serve hot over steamed rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 404.0kcal
% Daily Value *
Total Fat 25.9g40%
Saturated Fat 8.7g44%
Cholesterol 93.1mg32%
Sodium 126.3mg6%
Total Carbohydrate 6.7g3%
Dietary Fiber 2.5g10%
Sugars 3.0g
Protein 34.1g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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