Have you made Beef Teriyaki Stir-fry?
1. In 2-quart saucepan, prepare rice as label directs.
2. Meanwhile, with flat side of knife, crush garlic clove.
3. Mince gingerroot. Cut green onion into 1 inch long pieces.
4. Thinly slice carrots. Remove tough strings from each Chinese pea pod; cut each lengthwise in half.
5. Thinly slice red pepper. Cut beef into paper-thin slices, about 3" by 1".
6. In 10 inch skillet over medium-high heat, in hot salad oil, cook garlic until golden; discard garlic.
7. Add ginger and green onions are golden, stirring occasionally.
8. Add carrots; cook 3 minutes, stirring occasionally.
9. Add Chinese pea pods and red pepper strips; cook, stirring occasionally, until vegetables are tender-crisp.
10. In cup, stir together teriyaki sauce and cornstarch.
11. Add teriyaki mixture and 3/4 cup water to vegetables in skillet.
12. Over high heat, heat to boiling. Reduce heat to low; simmer 1 minute or until sauce is thickened slightly.
13. Add beef slices and water chestnuts; heat through.
14. Serve beef mixture over rice. Makes 4 main-dish servings.
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Rice, Corn, Peas, Spring Onion, Garlic, Beef, Onion, Olive Oil allergies.