Cantonese Beef

 

 

1 pound round steak, cut into thin strips

2 tablespoons oil

1-1/2 cups water

1 package mushroom gravy mix

1 red pepper, cut into thin strips

8 oz. can sliced water chestnuts, drained

4 scallions, sliced diagonally into 1-inch pieces

3 tablespoons soy sauce

1 teaspoon ground ginger

1-1/2 cups instant rice

 

Directions

 

In a large skillet, brown the beef in hot oil. Stir in the water and the gravy mix. Add in the red pepper, water chestnuts, scallions, soy sauce and the ginger. Bring to a full boil.

 

Add in the rice, stirring to mix well. Cover and remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.

 

Makes 4 servings.