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Garlic Beef with Carrots




		Marinade

			2 Tablespoons vegetable oil

			1 Tablespoon dry white wine

			2 Tablespoon soy sauce

			1 teaspoon granulated sugar

			1/2 teaspoon salt

			1/8 teaspoon ground ginger

			1/4 teaspoon sesame oil (optional)

			2 cloves garlic minced

		Beef

			1 pound boneless beef sirloin steak, cut into 1/8-inch strips

			1/2 cup thinly sliced scallions

			1/2 cup thinly sliced green peppers

			3 or 4 medium-sized carrots, cut into 2 1/2 by 1/8-inch strips

			2 teaspoons cornstarch

			2 teaspoons cold water

			Hot cooked rice

In medium mixing bowl, combine all marinade ingredients. Add scallions, green pepper and beef. Stir to coat. Cover with vented plastic wrap and refrigerate for 30 minutes. Place carrots in a 1-litre casserole. Cover with vented plastic wrap. Microwave at Power Hi for 2 to 3 minutes, or until tender. Set aside. Preheat 10-inch browning dish at Power Hi for 6 minutes. Quickly stir in meat mixture. Stir until sizzling stops. Add carrots. In a 1-cup glass measure blend cornstarch and water. Add to meat and carrot mixture. Stir to combine. Microwave at Power Hi for 6 to 8 minutes, or until beef is no longer pink and sauce thickens. Serve with rice; garnish with reserved scallion slices.


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