1 lb. round steak, cut into strips
2 tbsp. oil
2 tbsp. cornstarch
1 1/2 c. beef broth
1 can (8 oz.) sliced water chestnuts
1 med. red pepper, coarsely chopped
5 scallions, cut diagonally into 1" pieces
3 tbsp. soy sauce
1/4 tsp. pepper
1 1/3 c. 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.