Shanghai Beef

• 1 pound beef, flank steak (london broil) sliced thinly across the grain, any cut of beef will do
• 8 ounces beef stock
• 2 tablespoons vegetable oil
• 8 ounces water chestnuts sliced
• 1/4 cup water
• 1 medium sweet red bell peppers chopped
• 4 tablespoons soy sauce, tamari
• 2 tablespoons cornstarch
• 5 each scallions, spring or green onions diagonally cut
• 1/4 teaspoon black pepper
• 1 1/2 cups rice cooked

1. Brown beef in hot oil in a skillet, about 5 minutes.
2. Add water chestnuts, red bell pepper, scallions (spring onions) and black pepper.
3. Cook, 2 minutes longer.
4. Mix broth, water, soy sauce and cornstarch, stir into beef mixture.
5. Cook and stir until mixture thickens and comes to a full boil.
6. Stir in rice.
7. Cook, remove from heat.
8. Let stand 5 minutes.
9. Fluff with a fork.

beef, beef stock, vegetable oil, water, water, sweet red bell peppers, soy sauce, cornstarch, scallions, black pepper, rice cooked

Taken from recipeland.com/recipe/v/shanghai-beef-42001 (may not work)