1 lb. round steak, cut into thin strips
2 tbsp. oil
2 tbsp. cornstarch
1 1/2 c. beef broth
1 can (8 oz.) sliced water chestnuts, drained
1 med. red pepper, coarsely chopped
5 scallions, cut diagonally in 1 inch pieces
4 tbsp. soy sauce
1/4 tsp. pepper
1 1/2 c. dry rice

Saute beef in oil in large skillet until browned, about 5 minutes. Add cornstarch and blend well. (Best to remove fat and slice beef thin while it is partially frozen.)

Add broth, water chestnuts, red pepper, scallions, soy sauce and pepper. Bring to a full boil, stirring frequently.

Stir in rice. Cover; remove from heat. Let stand for 5 minutes. Fluff with a fork. Makes 4 servings.