Free Recipe Beef Teriyaki Stirfry
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Beef Teriyaki Stirfry 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)
Beef Teriyaki Stirfry Preparation
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
Cooking Temperature:
Recipe Serves: 4
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