Portion Size: ¾ cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds boneless tender beef steak (sirloin, rib eye, or top loin)	Trim all visible fat, slice thinly across the grain
1/4 Cup cornstarch
1/2 Cup Teriyaki sauce, divided
2 Cloves garlic, minced
2 Cups water
2 Teaspoon vinegar
1/4 to 1/2 Teaspoon crushed red pepper
2 Tablespoons oil, divided
4 Carrots, cut diagonally into thinly slices	Washed, peeled and cut
2 Onions, chunked and separated	Washed, peeled and chunked
2 Green peppers, chunked	Washed, peeled and chunked

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cut beef across grain into strips, then into 1 1/2 inch squares.
2	Combine 2 tablespoons cornstarch, 1 tablespoon teriyaki sauce, and garlic in medium bowl; stir  in beef.cover
3	Let stand in fridge for 30 minutes.
4	Mean while combine water, remaining cornstarch, teriyaki sauce, vinegar and red pepper; set aside.
5	Heat 1 tablespoon oil in hot wok or skillet over high heat.
6	Add beef and stir fry 1 minute; remove.
7	Heat remaining oil in the same pan.
8	Add carrots, onion, and green peppers; stir fry 4 minutes.
9	Add beef and teriyaki sauce mixture; cook and stir until sauce boils and thickens.	Cook until internal temperature reaches 145 F degrees for 15 seconds