| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Japanese | Meat, Japanese | 4 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 08, 1999
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