Chinese Pepper Steak
|Round steak||1 Pound, cut into very thin strips|
|Condensed onion soup||10 1⁄2 Ounce (1 Can)|
|Canned water chestnuts||60 Milliliter (1/2 Soup Can)|
|Chopped canned tomatoes||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Teaspoon|
|Green pepper||1 Large, cut into strips|
|Cooked rice||1 Cup (16 tbs)|
In skillet, brown steak in shortening; pour off fat.
Sprinkle with pepper.
Add soup, water, tomatoes, soy, and green pepper.
Cover; cook over low heat 30 minutes or until tender.
Stir now and then.
Mix cornstarch and 2 tablespoons water until smooth; gradually stir into sauce.
Cook; stir until thickened.