Shanghai Beef

Shanghai Beef

1 lb. round steak, cut into thin strips
2 tablespoons oil
12 tablespoons corn starch
1 1/2 c. beef broth
1 can (8 oz) sliced water chestnuts
1 medium red pepper; coarsely chopped
3 tablespoons soy sauce
1/4 tsp. pepper
1 1/2 c. dry Minute Rice

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

Makes 4 servings