Beef Teriyaki Stir-Fry

Serves: 4

Ingredients:
1 cup parboiled rice
1 garlic clove
1 gingerroot; sliced, peeled
1 bn green onion
1 bag carrots; (15 oz)
8 oz chinese pea pods
1 md red pepper
8 oz cooked beef rib roast; in
3 tbsp salad oil
1/2 cup teriyaki sauce
2 tsp cornstarch
1 can water chestnuts; drained;

In 2-quart 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 paper-thin slices, about 3" by 1".

In 10 inch skillet over medium-high 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 tender-crisp.

In cup, stir together teriyaki sauce and cornstarch.

Add teriyaki mixture and 3/4 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.

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