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

Saute beef in oil in large skillet until browned. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, scallions, soy sauce and pepper. Bring to a full boil, stirring constantly. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork. makes 4 servings.