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Shanghai Beef

Submitted by: Bonnie Pritts of Somerset, PA | Date Added: 7 Dec 2009
Listed in: Main Dish

1 lb round steak, cut into thin strips

2 tbsp oil

2 tbsp cornstarch

1-1/2 cup beef broth

1-8 oz can of sliced water chestnuts, drained

1 medium red pepper, coarsely chopped

5 scallions cut diagonally into 1-inch pieces

3 tbsp soy sauce

1/4 tsp pepper

1-1/3 cup dry Minute Rice

Saute beef in oil in 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 a fork.

Makes 4 servings.