1 cup Diagonally cut carrot
Slices
1 cup Diagonally cut celery
Slices
1 cl Garlic, minced
2 tbsp Oil
1 lb Beef round steak,cut into
Thin strips
1 can (8 oz) sliced water
Chestnuts, drained
3 tbsp Soy sauce
1/2 lb Velveeta Pasteurized
Process Cheese Spread,cubed
Hot Cooked Rice
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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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