SHANGHAI BEEF

1 pound flank steak, cut into thin strips
2 tablespoons oil
1 (8 oz.) can sliced water chestnuts, drained
1 medium red bell pepper, coarsely chopped
5 scallions, cut diagonally into 1-inch pieces
1/4 teaspoon pepper
1 (10 1/2 oz.) can Campbell’ S Condensed Beef Broth
1/4 cup water
3 or 4 tablespoons soy sauce
2 tablespoons cornstarch
1 1/2 cups dry Minute Rice

Brown beef in hot oil in skillet, about 5 minutes.

Add water chestnuts, red 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. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Soup'N Rice Recipes, Minute Rice, 1990