| 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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