1 lb. steak, cut in strips
2 tbsp. oil
2 tbsp. corn starch
1 1/2 cups beef broth
1 (8 oz.) can water chestnuts (drained and sliced)
1 med. red pepper (coarsely chopped)
5 scallions (cut diagonally into 1-inch pieces)
3 tbsp. soy sauce
1/2 tsp. pepper
1 1/2 cups quick-cooking (Minute) rice

Sauté beef in oil in a large skillet until brown (about 5 minutes). Add corn starch and blend well. Add broth, chestnuts, red pepper, scallions, soy sauce and pepper. Bring to a full boil stirring constantly. Add quick-cooking rice and cook for 5 minutes more on lower heat.