| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Beef, Oriental |
6 |
Servings |
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 |
INSTRUCTIONS
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.
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