| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Shanghai | Beef, Oriental | 4 | Servings |
INGREDIENTS
| 1 | lb | Flank steak,cut into strips |
| 1 | cn | 10 1/2 oz. condensed beef |
| Broth | ||
| 2 | tb | Oil |
| 8 | oz | Can sliced water chestnuts |
| Drained | ||
| 1/4 | c | Water |
| 1 | md | Red bell pepper coarsely |
| Chopped | ||
| 4 | tb | Soy sauce |
| 2 | tb | Cornstarch |
| 5 | Scallions cut diagonally | |
| Into 1" pieces | ||
| 1/4 | ts | Black pepper |
| 1 1/2 | c | Dry rice |
INSTRUCTIONS
Brown beef in hot oil in a skillet,about 5 minutes.Add water chestnuts,red bell pepper,scallions and pepper.Cook,2 minutes longer.Mix broth,water,soy sauce and cornstarch;stir into beef mixture.Cook and stir until mixture thickens and comes to a full boil.Stir in rice.Cook;remove from heat.Let stand 5 minutes. Fluff with a fork.Makes 4 servings.
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