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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
16 ounces aberdeen angus steak |
10 fluid ounces condensed beef broth |
2 tablespoons garlic oil |
1/2 lb water chestnut, sliced |
2 fluid ounces water |
1 red pepper, chopped |
2 fluid ounces low sodium soy sauce |
2 tablespoons cornstarch |
1 bunch green onion, roughly chopped |
1/2 teaspoon fresh ground black pepper, adjusted to taste |
1 1/2 cups rice, uncooked |
Directions:
1. Slice the steak into strips and brown it in hot oil.
2. Add water chestnuts, red bell pepper, scallions and pepper, and cook for 2 minutes longer.
3. Mix broth, water, soy sauce and cornstarch; stir into beef mixture.
4. Cook and stir until mixture thickens and comes to a full boil, and then stir in rice.
5. Cook; remove from heat and let stand for 5 minutes.
6. Fluff with a fork and serve immediately.
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