Title: Shanghai Beef
Categories: Beef Oriental
Yield: 4 Servings
| 1 | lb | Flank steak,cut into strips |
| 1 | cn | 10 1/2 oz. condensed beef |
| | | Broth |
| 2 | tb | Oil |
| 8 | oz | Can sliced water chestnuts |
| | | Drained |
| 1/4 | c | Water |
| 1 | md | Red bell pepper coarsely |
| | | Chopped |
| 4 | tb | Soy sauce |
| 2 | tb | Cornstarch |
| 5 | | Scallions cut diagonally |
| | | Into 1" pieces |
| 1/4 | ts | Black pepper |
| 1 1/2 | c | 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.