Title: Steak Oriental
Categories: Beef Oriental
Yield: 6 Servings
| 1 | c | Diagonally cut carrot |
| | | Slices |
| 1 | c | Diagonally cut celery |
| | | Slices |
| 1 | cl | Garlic, minced |
| 2 | tb | Oil |
| 1 | lb | Beef round steak,cut into |
| | | Thin strips |
| 1 | cn | (8 oz) sliced water |
| | | Chestnuts, drained |
| 3 | tb | Soy sauce |
| 1/2 | lb | Velveeta Pasteurized |
| | | Process Cheese Spread,cubed |
| | | 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.