Shanghai Beef

1 lb Flank steak,cut into strips

1 cn 10 1/2 oz. condensed beef

Broth 2 tb Oil

8 oz Can sliced water chestnuts

Drained 1/4 c Water

1 md Red bell pepper coarsely

Chopped 4 tb Soy sauce

2 tb Cornstarch

5 Scallions cut diagonally

Into 1" pieces 1/4 ts Black pepper

1 1/2 c 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.