Steak Oriental
asian, beef, chinese, steaks
1 cup diagonally cut carrot
1 slices
1 cup diagonally cut celery
1 slices
1 centiliter garlic, minced
2 tablespoon oil
1 lb beef round steak,cut into
1 thin strips
1 can (8 oz) sliced water
1 chestnuts, drained
3 tablespoon soy sauce
1/2 lb velveeta pasteurized
1 process cheese spread,cubed
1 hot cooked rice
In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5 minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring constantly,until steak is tender;drain.Reduce heat to low.Add water chestnuts,soy sauce and process cheese spread;stir until cheese is melted.Serve over cooked rice.Makes 4 to 6 servings.
Yield: 6 servings