Chinese Pepper Steak With Chestnuts
|Beef round||2 Pound|
|Oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm), minced|
|Green peppers||2 , thinly sliced|
|Beef broth||2 Cup (32 tbs)|
|Soy sauce||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Canned water chestnuts||5 Ounce, sliced (1 Can)|
Cut beef into slices about 1/4-inch thick by 2 inches long.
Brown slices quickly in hot oil, a few at a time, and remove from pan.
Cook onion and garlic until onion is wilted.
Add peppers, stirring to coat with oil; cover pan and cook over medium heat for 5 minutes.
Add broth, soy sauce, and pepper.
Stir the cornstarch into the 1/4 cup cold water; then stir into broth/pepper mixture.
Add beef slices and water chestnuts.
Increase heat; stir for two minutes until thick and hot.
Serve with rice.