Jim'S Shanghai Beef - cooking recipe

Ingredients

1 lb. round steak, cut into thin strips
2 Tbsp. oil
2 Tbsp. cornstarch
1 1/2 c. beef broth
1 (8 oz.) can sliced water chestnuts, drained
1 medium red pepper, chopped
5 scallions, cut diagonally into 1-inch pieces
3 Tbsp. soy sauce
1/4 tsp. black pepper
1 1/2 c. dry Minute rice

Preparation

Saute beef in oil in a large skillet until browned (about 5 minutes).
Add cornstarch and blend well.
Add broth, water chestnuts, red peppers, scallions, soy sauce and black pepper. Bring to a full boil.
Stir frequently to keep from sticking. Stir in Minute rice and cover.
Remove from heat and let stand 5 minutes.
Fluff with a fork.
Make 4 large or 6 small servings.