Shanghai Beef

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