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Categories:
rice garlic gingerroot green onion carrots pods red pepper salad oil teriyaki sauce cornstarch water chestnuts
Viewed: 52 - Published at: 4 years agoIngredients
- 1 c. Parboiled rice
- 1 x Garlic clove
- 1 x Gingerroot, sliced, peeled 1 inch diameter, 1/4 inch thick
- 1 bn Green onion
- 1 bag carrots, (15 ounce)
- 8 ounce Chinese pea pods
- 1 med Red pepper
- 8 ounce Cooked beef rib roast, in 1 pcs
- 3 Tbsp. Salad oil
- 1/2 c. Teriyaki sauce
- 2 tsp Cornstarch
- 1 can Water chestnuts, liquid removed, (5 ounce)
Method
- In 2-qt saucepan, prepare rice as label directs.
- Meanwhile, with flat side of knife, crush garlic clove.
- Mince gingerroot.
- Cut green onion into 1 inch long pcs.
- 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 warm salad oil, cook garlic till golden brown; throw away garlic.
- Add in ginger and green onions are golden brown, stirring occasionally.
- Add in carrots; cook 3 min, stirring occasionally.
- Add in Chinese pea pods and red pepper strips; cook, stirring occasionally, till vegetables are tender-crisp.
- In c., stir together teriyaki sauce and cornstarch.
- Add in teriyaki mix and 3/4 c. water to vegetables in skillet.
- Over high heat, heat to boiling.
- Reduce heat to low; simmer 1 minute or possibly till sauce is thickened slightly.
- Add in beef slices and water chestnuts; heat through.
- Serve beef mix over rice.
- Makes 4 main-dish servings.
