Steak Oriental

Answer 1

Ingredients

• 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.

Answer 2

Ingredients

• 1 1/2 lb Beef roast, lean (or steak)
• 1/2 lb Mushrooms, fresh
• chopped & sliced 2 Celery stalks - centers,
• diced (may need 3) 1/4 md Green pepper, diced
• 3 Green onions, chopped (or 4)
• 1/2 lb Bean sprouts
• 1/4 lb Snow peas
• 1 lb Fresh green beans
• 1 sm Can bamboo shoots
• 1 c Water chestnuts
• 1 Beef boullion cube (or 2)
• in 1 cup hot water 1/4 c Soy sauce (or more)
• 1 md Carrot, sliced thinly

Chow mein noodles Brown rice Into a large wok, saute beef in oil until browned. Add bouillon. Add everything else except noodles and rice. Add some soy sauce. Stir well often, keeping vegetables moving from bottom to top to sides. Keep covered in between stirring. Cook the rice according to package directions. Serve when vegetables are tender and still crispy. Do NOT overcook! Vegetables should retain original colors and be crisp. Heap the meat and vegetable mixture over rice or noodles or both. Top with soy sauce. Taken