Recipe for Shanghai Beef


1 lb flank steak,cut into strips
1 can 10 1/2 oz. condensed beef
1 broth
2 tablespoon oil
8 oz can sliced water chestnuts
1 drained
1/4 cup water
1 medium red bell pepper coarsely
1 chopped
4 tablespoon soy sauce
2 tablespoon cornstarch
5 scallions cut diagonally
1 into 1 pieces
1/4 teaspoon black pepper
1 1/2 cup dry rice


Brown beef in hot oil in a skillet,about 5 minutes.Add water chestnuts,red bell pepper,scallions and pepper.Cook,2 minutes longer.Mix broth,water,soy sauce and cornstarch;stir into beef mixture.Cook and stir until mixture thickens and comes to a full boil.Stir in rice.Cook;remove from heat.Let stand 5 minutes. Fluff with a fork.Makes 4 servings.

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