posted by Sue Freeman 05-31-98 7:21 PM
BEEF TERIYAKI STIR-FRY
1 c Parboiled rice
1 Garlic clove
1 Gingerroot -- sliced, peeled 1 inch diameter, 1/4 inch thick
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 1 pieces
3 tb Salad oil
1/2 c Teriyaki sauce
2 ts Cornstarch
3/4 cup water
1 cn Water chestnuts -- drained;(5 oz)
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. Makes 4 main-dish servings.