Beef Teriyaki Stirfry

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)

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.

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