Teriyaki Beef

by Ruth Sheppard

½ c. sliced scallions ½ c. orange juice

2 T. teriyaki sauce 1 clove garlic, minced

10 oz. lean boneless top round steak, thinly sliced

1 medium green bell pepper, cut into 1 inch pieces

1 t. cornstarch

In a 10 inch microwaveable pie plate, combine scallions, orange juice, teriyaki sauce, and garlic. Add beef slices and turn to coat. Set aside and let stand for 15 minutes.

Set a microwaveable rack on a microwaveable plate. Using a slotted spoon, remove beef from marinade and arrange on the rack, reserving marinade. Cover with vented cover and microwave on high for 1 minute. Add bell pepper to marinade and stir to coat. Cover bell pepper with vented cover and microwave on high for 1 ½ minutes, stirring once halfway through. Push peppers to the edge of the plate. In a medium bowl, combine cornstarch and 1 T. water. Stir to dissolve cornstarch. Add beef and stir to coat. Add beef mixture to center of pie plate. Cover with vented cover and microwave on high for 1 ½ minutes or until beef is done to taste. Makes 4 servings.