| 1 lb round
steak, cut into thin strips 2 Tbsp oil 2 Tbsp cornstarch 1-1/2 cups beef broth 1 can (8 oz) sliced water chestnuts, drained |
1 medium red
pepper, coarsely chopped 5 scallions, cut diagonally into 1" pieces 3 Tbsp soy sauce 1/4 tsp pepper 1-1/2 cups dry Minute Rice |
| Saute beef in oil in large
skillet until browned, about 5 minutes. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, scallions, soy sauce, and pepper. Bring to a full boil, stirring frequently. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings.
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