Quench MagazineShanghai Beef | Beef | Quench Magazine

Ingredients

• 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