Shanghai beef

Yield: 4 servings

Measure 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

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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