Shanghai Beef

This is actually one of my grandma's recipes. It is one of her newer ones (it's only about 20 years old). She doesn't cook that much anymore which is a pity because she is a great cook.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  lb  steak, cut into strips
• 1 (10 1/2ounce) can condensed beef broth
• 2  tablespoons  oil
• 1 (8 ounce) can sliced water chestnuts, drained
• 1⁄4 cup water
• 1  red capsicum, sliced
• 4  tablespoons soy sauce
• 2  tablespoons cornstarch
• 5  scallions, cut diagonally into strips
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups  dry rice
• 1⁄2 teaspoon salt

Directions

1. Brown beef in hot oil in a skillet for about 5 minutes.
2. Add water chestnuts, capsicum, scallions, salt and 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. Continue cooking the dish until the rice is soft.
8. Remove from heat.
9. Let the dish stand 5 minutes.
10. Serve with parsley as a garnish.