Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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.
About 610 cal, 29 f fat, 48 mg chol, 1465 mg sod.

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