Shanghai beef

.      1 lb ROUND STEAK, CUT IN STRIPS
      2 tb OIL
      2 tb CORNSTARCH
  1 1/2 c  BEEF BROTH
      8 oz CAN, SLICED WATER CHESTNUTS
      1 ea MEDIUM RED PEPPER, CHOPPED
      5 ea SCALLIONS, CUT IN 1" PIECES
      3 tb SOY SAUCE
    1/4 ts PEPPER
  1 1/2 c  MINUTE RICE

SAUTE BEEF IN OIL IN LARGE SKILLET UNTIL BROWNED. ADD CORNSTARCH AND BLEND WELL. ADD BROTH, WATER CHESTNUTS, RED PEPPER, SOY SAUCE SCALLIONS AND PEPPER. BRING TO A FULL BOIL, STIRRING FREQUENTLY. STIR IN RICE. COVER; REMOVE FROM HEAT. LET STAND FOR 5 MINUTES. FLUFF WITH A FORK. MAKES 4 SERVINGS.


Yield: 4 Servings