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CHINESE BEEF WITH PARSLEY RICE 
1 lb. round steak, thin sliced
3 tbsp. flour
4 tbsp. salad oil or shortening
6 stalks celery, sliced thinly
1 c. water
2 to 3 tbsp. soy sauce
1 1/3 c. Minute Rice
1/2 c. chopped parsley

Trim all fat from meat and slice thinly across the grain; shake a few pieces at a time in flour in a paper bag to coat evenly.

Brown quickly in hot oil or shortening in a large frying pan; remove from pan. Stir in celery, water, and soy sauce; cover; simmer for 15 minutes or longer, meat should be tender.

While meat simmers, cook rice, following label directions; stir in parsley. Spoon rice into a large heated serving bowl; top with beef mixture.

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