Beef Teriyaki Stirfry Recipe

• 1 c. Parboiled rice
• 1 x Garlic clove
• 1 x Gingerroot, sliced, peeled 1 inch diameter, 1/4 inch thick
• 1 bn Green onion
• 1 bag carrots, (15 ounce)
• 8 ounce Chinese pea pods
• 1 med Red pepper
• 8 ounce Cooked beef rib roast, in 1 pcs
• 3 Tbsp. Salad oil
• 1/2 c. Teriyaki sauce
• 2 tsp Cornstarch
• 1 can Water chestnuts, liquid removed, (5 ounce)

1. In 2-qt saucepan, prepare rice as label directs.
2. Meanwhile, with flat side of knife, crush garlic clove.
3. Mince gingerroot.
4. Cut green onion into 1 inch long pcs.
5. Thinly slice carrots.
6. Remove tough strings from each Chinese pea pod; cut each lengthwise in half.
7. Thinly slice red pepper.
8. Cut beef into paper-thin slices, about 3" by 1".In 10 inch skillet over medium-high heat, in warm salad oil, cook garlic till golden brown; throw away garlic.
9. Add in ginger and green onions are golden brown, stirring occasionally.
10. Add in carrots; cook 3 min, stirring occasionally.
11. Add in Chinese pea pods and red pepper strips; cook, stirring occasionally, till vegetables are tender-crisp.
12. In c., stir together teriyaki sauce and cornstarch.
13. Add in teriyaki mix and 3/4 c. water to vegetables in skillet.
14. Over high heat, heat to boiling.
15. Reduce heat to low; simmer 1 minute or possibly till sauce is thickened slightly.
16. Add in beef slices and water chestnuts; heat through.
17. Serve beef mix over rice.
18. Makes 4 main-dish servings.

rice, garlic, gingerroot, green onion, carrots, pods, red pepper, salad oil, teriyaki sauce, cornstarch, water chestnuts

Taken from cookeatshare.com/recipes/beef-teriyaki-stirfry-82632 (may not work)