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Celery Sukiyaki

Celery Sukiyaki recipe image
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.
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
  • 1 1/2 pound Flank steak
  • 3 tablespoon Salad oil
  • 3 cup Celery,sliced diagonally
  • 2 small Onions, sliced, separated
Directions
  1. 1
    Slice the flank steak into thin diagonal strips. For cleaner cuts, partially freeze the steak for about 30 minutes before slicing.
  2. 2
    In a large skillet or wok, heat 2 tablespoons of salad oil over medium-high heat.
  3. 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. 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. 5
    Sauté the vegetables for about 3 minutes until they begin to soften but still retain some crunch.
  6. 6
    While vegetables cook, dissolve 1 beef bouillon cube in 3/4 cup of boiling water in a small bowl.
  7. 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. 8
    Return the browned beef strips to the skillet, spooning the sauce over the meat to ensure even coating.
  9. 9
    Cover the skillet and simmer on low heat for 10 minutes, or until the steak and vegetables are fork-tender.
  10. 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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Read it online: https://www.chefs-mate.com/recipe/celery-sukiyaki/