1 lb. steak cut into thin slices
2 tbsp. oil
2 tbsp. cornstarch
1 1/2 c. beef broth
1 (8 oz.) can sliced water chestnuts, drained
1 med. red pepper, coarsely chopped
5 scallions, cut diagonally into 1" pieces
2 tbsp. soy sauce
1/2 tsp. pepper
1 1/2 c. Minute Rice

Saute beef in oil in large skillet until browned. Add cornstarch and stir until blended. Stir in broth, water chestnuts, red pepper, scallions, soy sauce and pepper. Bring to a full boil stirring frequently. Stir in rice, cover and remove from heat. Let stand 5 minutes. Fluff with fork. You can add bamboo shoots, pea pods, mushrooms, etc.