It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is ORIENTAL STEAK!
With the holidays behind us, I know I’m ready for a hearty beef dish. This steak is savory and comforting in cold weather.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 124 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
2 lb. round steak, cut in strips
4 T. butter
2 cans cream of mushroom/or celery soup
½ cup water
¼ cup soy sauce
1 tsp. garlic salt
¼ tsp. pepper
2 cups sliced celery
1 cup chopped onion
2 cups green peppers
3 cups instant rice
2 T. slivered almonds
18 whole almonds
6 sprigs parsley
Brown steak in butter quickly. Add water, soup, garlic salt, pepper and soy sauce. Bring to boil and simmer until tender, 10-15 minutes. Add celery, chopped onion, green pepper and cook about 5-10 minutes. Prepare rice and arrange on serving dish. Pour steak mixture over rice and garnish with almonds and parsley. Put slivered almonds over the steak mixture and arrange the whole almonds a few inches apart on the outside ring of rice. Arrange parsley on dish outside the ring of rice. Cooking time-1 hour.