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Steak Oriental

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  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
  Red tomatoes 2 Small, cut into wedges
  Hot rice 4 1⁄2 Cup (72 tbs) (Fluffy Rice With Snipped Parsley)
  Snipped parsley 1 Teaspoon

Prepare meat with tenderizer according to directions on bottle.
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.

Recipe Summary

Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 362 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 31.9 mg10.6%

Sodium 1761.2 mg73.4%

Total Carbohydrates 58 g19.2%

Dietary Fiber 2.4 g9.4%

Sugars 2.5 g

Protein 20 g40.4%

Vitamin A 11% Vitamin C 12%

Calcium 3.5% Iron 5.1%

*Based on a 2000 Calorie diet


Steak Oriental Recipe