Shanghai Beef

 

 

1 pound round steak, cut into thin strips

2 tablespoons oil

3 or 4 tablespoons soy sauce

2 tablespoons cornstarch

1-1/2 cups beef broth

8 oz. can sliced water chestnuts, drained

1 medium red pepper, coarsely chopped

5 scallions, cut diagonally into 1-inch pieces

1/4 teaspoon pepper

1-1/2 cups instant rice

 

Directions

 

In a large skillet, cook the steak over medium heat in hot oil for 5 minutes or until browned.

 

In a small bowl, combine the soy sauce and the cornstarch. Stir mixture into the skillet with the steak.

 

Add in the beef broth, water chestnuts, red pepper, scallions and the pepper. Cook, stirring frequently, until mixture becomes thick and is boiling.

 

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

 

Makes 4 servings.