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Chinese Beef & Vegetable Stirfry
Ingredients
| * | 1 tbls. olive oil |
| * | 1 tbls. margarine |
| * | 1 lb. lean round steak, cut into bite-sized pieces |
| * | Salt and freshly ground black pepper |
| * | 2-3 tbls. lite soy sauce |
| * | 2 tbls. cornstarch |
| * | 1 1/2 cups low fat chicken broth |
| * | 8 oz. can sliced water chestnuts, drained, rinsed and patted dry |
| * | 1 red bell pepper, chopped |
| * | 1 bunch scallions, chopped |
| * | 1 1/2 cups instant long grain white rice |
Instructions
| 1 | Heat oil and margarine in large non-stick skillet or wok. Add steak, season with salt and pepper and cook until brown, about 5 minutes. |
| 2 | Mix soy sauce and cornstarch together and stir into beef. Add chicken broth, water chestnuts, red pepper and scallions. Cook and stir until mixture thickens and comes to a full boil. |
| 3 | Stir in rice, cover and remove from heat. Let stand 5 full minutes. Stir to combine ingredients. |