1 lb. round steak, cut into thin strips
2 tbsp. oil
2 tbsp. cornstarch
1 1/2 c. beef broth
1 sm. can sliced water chestnuts, drained
1 bell pepper, chopped
5 scallions, cut up
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 stir until blended. Stir in broth, water chestnuts, bell pepper, scallions, soy sauce, and pepper. Bring to a boil, stirring frequently. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork and serve.