Shanghai Beef

From the handwritten recipe card. Equipment: large skillet with lid.

Servings: 4 ·

Ingredients

1 lb round steak, cut into thin strips 2 tablespoons oil 2 tablespoons cornstarch 1 1/2 cups beef broth 1 can water chestnuts, sliced and drained 1 1/2 cups dry Minute Rice 1 medium red bell pepper, coarsely chopped 5 scallions or green onions, cut diagonally into 1-inch pieces 3 tablespoons soy sauce 1/4 teaspoon pepper

Instructions

1. Saute beef in oil in a large skillet until browned, about 5 minutes. 2. Add cornstarch and blend well. 3. Add broth, water chestnuts, red pepper, scallions, soy sauce and pepper. 4. Bring to a full boil, stirring frequently. 5. Stir in rice. Cover; remove from heat. Let stand 5 minutes. 6. Fluff with a fork. Makes 4 servings.