Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Flank steak,cut into strips |
| 1 can | 10 1/2 oz. condensed beef |
| \N \N | Broth |
| 2 tablespoons | Oil |
| 8 ounces | Can sliced water chestnuts |
| \N \N | Drained |
| ¼ cup | Water |
| 1 medium | Red bell pepper coarsely |
| \N \N | Chopped |
| 4 tablespoons | Soy sauce |
| 2 tablespoons | Cornstarch |
| 5 \N | Scallions cut diagonally |
| \N \N | Into 1\" pieces |
| ¼ teaspoon | Black pepper |
| 1½ cup | Dry rice |
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.