Teriyaki Beef Bok Choy

• 1 to 1 1/2 lb. chuck, bottom round beef, stripped or cubed
• 1 c. teriyaki sauce
• 1 c. mushrooms, sliced
• 1 large red bell pepper, sliced thin
• 1 large green bell pepper, sliced thin
• 1 large onion, sliced thin
• 1 medium head bok choy, chopped (Chinese long cabbage)
• 2 Tbsp. cornstarch
• 2 c. uncooked rice
• 2 c. water
• 1 Tbsp. peanut oil

1. Marinate beef pieces approximately 1 hour in teriyaki sauce, making sure all pieces are covered.
2. Heat wok (high) and add oil, coating sides.
3. Take pieces of beef out of liquid and put into wok, stirring until all sides are braised medium.
4. Add all vegetables, turning in pan until covered with drippings.
5. In small bowl, mix cornstarch in water until silky.
6. Pour remaining teriyaki liquid in middle of wok with beef and veggies pushed toward the side.
7. When liquid bubbles, add cornstarch slowly until thickened, not thick. In saucepan, boil water; add equal amount of rice.
8. Cook per instructions.
9. Pour beef and vegetables over rice.
10. Feed 3 to 5 people.

chuck, teriyaki sauce, mushrooms, red bell pepper, green bell pepper, onion, choy, cornstarch, rice, water, peanut oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983616 (may not work)