Beef Teriyaki Stir-Fry

serves 4

1 cup parboiled rice
1 garlic clove
1 gingerroot; sliced, peeled
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
3 tbsp salad oil
1/2 cup teriyaki sauce
2 tsp cornstarch
1 can water chestnuts; drained;

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.