1 lb. round steak, cut into thin strips
2 tbsp. oil
2 tbsp. cornstarch
1 1/2 c. beef broth
1 (8 oz.) can sliced and drained water chestnuts
1 med. red pepper, coarsely chopped
1/2 c. chopped onion
1/2 c. chopped celery
3 tbsp. soy sauce
1/4 tsp. pepper
1 1/2 c. uncooked minute rice

Saute beef in oil in large skillet until browned, about 5 minutes. Add cornstarch and stir until blended. Stir in broth, water chestnuts, red pepper, onions, soy sauce, and pepper. Bring to full boil, stirring frequently. (I cover mine and simmer approximately 30 minute). Bring to a full boil and add rice. Cover. Remove from heat and let stand 5 minutes.