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