Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.