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SHANGHAI BEEF

Category:    Oriental, Beef
Yield:4 servings
 
      1 lb Flank steak,cut into strips              Chopped
      1 cn 10 1/2 oz. condensed beef           4 tb Soy sauce
           Broth                               2 tb Cornstarch
      2 tb Oil                                 5    Scallions cut diagonally
      8 oz Can sliced water chestnuts               Into 1" pieces
           Drained                           1/4 ts Black pepper
    1/4 c  Water                           1 1/2 c  Dry rice
      1 md Red bell pepper coarsely       
 
  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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