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

Saute beef in oil, about 5 minutes. Add cornstarch blend well. Add broth, water chestnuts, red pepper, onion, soy sauce, and pepper. Bring to a full boil, stirring frequently.

Stir in rice, cover and remove from heat. Let stand 5 minutes. Makes 4 servings.