Recipe - Beef Teriyaki Stirfry

1 cup Parboiled rice
1 Garlic clove
1 Gingerroot; cut or sliced up , peeled
1 inch diameter, One fourth inch
thick
1 bn Green onion
1 Bag carrots; (15 oz)
8 ounce Chinese pea pods
1 md Red pepper
8 ounce Cooked beef rib roast; in
1 pieces
3 tablespoon Salad oil
One half cup Teriyaki sauce
2 teaspoon Cornstarch
1 cn Water chestnuts; drained;
(5 oz)

In 2quart saucepan, prepare rice as label directs.
Meanwhile, with flat side of knife, crush garlic clove. Mince
gingerroot. Cut green onion into 1 inch long pieces. Thinly slice
carrots. Remove tough strings from each Chinese pea pod; cut each
lengthwise in half. Thinly slice red pepper. Cut beef into
paperthin slices, about 3" by 1".
In 10 inch skillet over mediumhigh heat, in hot salad oil, cook
garlic until golden; discard garlic. Add ginger and green onions are
golden, stirring occasionally. Add carrots; cook 3 minutes, stirring
occasionally. Add Chinese pea pods and red pepper strips; cook,
stirring occasionally, until vegetables are tendercrisp.
In cup, stir together teriyaki sauce and cornstarch. Add teriyaki
mixture and Three fourths cup water to vegetables in skillet. Over high heat,
heat to boiling. Reduce heat to low; simmer 1 minute or until sauce
is thickened slightly. Add beef slices and water chestnuts; heat
through. Serve beef mixture over rice. Makes 4 maindish servings.
About 610 cal, 29 f fat, 48 mg chol, 1465 mg sod.

Posted to MMRecipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on
Feb 08, 1999