Steak Oriental Recipe
Ingredients
| Lean steak | 2 Pound, 1.25 to 1.5 in. thick, cut in thin slices | |
| Meat tenderizer | 1⁄2 Cup (8 tbs) | |
| Salad oil | 1 Tablespoon | |
| Gravy sauce | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Beef bouillon cubes | 3 | |
| Onion | 1 Large, sliced thin | |
| Celery | 2 Cup (32 tbs), cut in long thin strips | |
| Frozen chinese pea pods | 8 Ounce | |
| Cornstarch | 1 Tablespoon, mixed in 2 tablespoon water | |
| Water | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Red tomatoes | 2 Small, cut into wedges | |
| Hot rice | 4 1⁄2 Cup (72 tbs) (Fluffy Rice With Snipped Parsley) | |
| Snipped parsley | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 5276 Calories from Fat 727
% Daily Value*
Total Fat 81 g124.8%
Saturated Fat 2.6 g13.2%
Trans Fat 0.3 g
Cholesterol 6.9 mg2.3%
Sodium 6788.4 mg282.8%
Total Carbohydrates 761 g253.8%
Dietary Fiber 32.9 g131.7%
Sugars 35.3 g
Protein 361 g721.9%
Vitamin A 153.8% Vitamin C 168.5%
Calcium 48.3% Iron 70.7%
*Based on a 2000 Calorie diet
Directions
To hot salad oil and gravy sauce, add meat, stirring until brown.
Add salt, soy sauce and bouillon.
Simmer, covered, 30 minutes or until fork tender.
Add onion and celery on top of steak and cook over medium heat for 5 minutes.
Add thawed pea pods; cook2 minutes.
Thicken liquid around steak with cornstarch mixture.
Add tomato wedges; removefromheat.
Serve with hot rice.
Chef
