Name: Shanghai Beef
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

In every generation we who confess the Lord Jesus are confronted with well-established offenses against Him, testing our courage. If we man up, some people will inevitably say we are moving too quickly and causing unnecessary provocation. That might be true. The moral nobility of a cause elevates no one above self-judgment, and crusaders can be the most self-righteous of all. But the lordship of Christ judges everything, including both the offenses He calls us to challenge and our own excuses for not doing so.

Ray Ortlund

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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