Beef Teriyaki Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Parboiled rice,
1: Garlic clove,
1: Gingerroot, sliced, peeled 1 inch diameter, 1/4 inch thick
1 bunch: Green onion,
1 Bag: carrots, (15 oz)
8 ounce: Chinese pea pods,
1 medium: Red pepper,
8 ounce: Cooked beef rib roast, in 1 pieces
3 tbsp: Salad oil,
1/2 cup: Teriyaki sauce,
2 tsp: Cornstarch,
1 can: Water chestnuts, drained; (5 oz)
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp