1 lb. round steak, cut into thin strips
2 tbsp. oil
1 1/2 c. beef broth
1 (8 oz.) can sliced water chestnuts, drained
1 med. red pepper
5 scallions, cut into 1 inch pieces
2 tbsp. corn starch
3 tbsp. soy sauce
1/4 tsp. pepper
1 1/2 c. Minute Rice

Saute beef in oil in large skillet until browned about five minutes. Add corn starch and blend well. Add broth, chestnuts, red pepper, scallions, soy sauce and pepper. Bring to full boil stirring often. Stir in rice. Cover. Remove from heat. Let stand five minutes. Fluff with fork.