Steak Oriental
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
carrots
diagonally cut slices |
|
| 1 | cup |
celery
diagonally cut slices |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | pound |
beef, round steak
cut into thin strips |
|
| 1 | can |
water chestnuts
sliced, 8 oz., drained |
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ½ | pound |
velveeta cheese
cubed |
|
| Hot | Cooked |
rice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
carrots
diagonally cut slices |
|
| 237 | ml |
celery
diagonally cut slices |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
beef, round steak
cut into thin strips |
|
| 1 | can |
water chestnuts
sliced, 8 oz., drained |
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 226.8 | g |
velveeta cheese
cubed |
|
|
rice
|
*
|
Directions
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.
