Beef Teriyaki

• 1/2 c. teriyaki sauce
• 1/4 c. dry sherry
• 1 tsp. sugar
• 1 clove garlic, minced
• 2 slices fresh ginger (1/8 inch thick), minced
• 1-1 1/2 lbs. beef loin top sirloin steak boneless, cut into thin strips
• 1/2 lb. broccoli, cut into florets (stalks removed)
• 1 (6 oz.) pkg. frozen pea pods
• 1 (5 oz.) can sliced water chestnuts, drained
• 1 medium green pepper, cut into thin strips
• 1 medium red pepper, cut into thin strips
• 6 green onions, cut into 2 inch lengths

1. Place teriyaki sauce, sherry, sugar, garlic and ginger in shallow 2 1/2 quart microproof casserole; mix well.
2. Add steak and stir until coated.
3. Cover and marinate at room temperature 30 minutes; stirring occasionally.
4. Push meat to center of casserole. Arrange vegetables around steak.
5. Cover with casserole lid and cook on 80 for 10-13 minutes.
6. Serve with unseasoned rice.
7. Makes 4 servings.

teriyaki sauce, sherry, sugar, clove garlic, ginger, beef loin top sirloin, broccoli, frozen pea pods, water chestnuts, green pepper, red pepper, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008193 (may not work)