January 14, 2007 Shanghai Beef

Easy Tastebud Delights Fifteenth Edition (January 14, 2007) Quick and Easy Recipes Less than 30 minutes Hi Everyone! Tonight's dinner is a Chinese stirfry. It is similar to Mom's Pepper Steak recipe but with different vegetables, less than half the cooking time AND it is all cooked in the same pan. When round steak is on sale, I want to give this recipe a try! I'm sure my gang will LOVE it! Shanghai Beef

1 lb. round steak, cut thinly into strips 2 tbsp. oil 2 tbsp. cornstarch 1 1/2 cups beef broth 1 can drained, sliced water chestnuts 1 medium red pepper, coarsely chopped 1 diced onion 3 tbsp. soya sauce 1/4 tsp. fresh cracked black pepper 1 1/2 cup uncooked Minute Rice Saute beef with oil in a large skillet until browned. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, onions, soya sauce, and pepper. Bring to a full boil, stirring frequently. Stir in rice. Cover and remove from the heat. Let stand 5 minutes and fluff with a fork. Makes 4 servings. ------------ If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line. Be sure to visit my website .