1/2 c. sliced scallions
1/2 c. orange juice
2 tbsp. low-sodium teriyaki sauce
1 garlic clove, minced
1 tsp. sesame oil
10 oz. lean boneless top round beef, thinly sliced
1 med. red bell pepper, cut into 1 inch pieces
1/2 med. green bell pepper, cut into 1 inch pieces
3 oz. drained sliced water chestnuts
1 oz. unsalted cashews
1 tsp. cornstarch, stirred with 1 tbsp. water

1. In 10 inch pie dish or serving plate, combine scallions, orange juice, teriyaki sauce, garlic and sesame oil. Add beef strips; toss to coat. Set aside and let stand 15 minutes.

2. Remove beef with slotted spoon and place on rack over tray. With vented cover, microwave on High 1 minute; set aside.

3. Add peppers, water chestnuts and cashews to marinade; toss to coat well. With vented cover, microwave on High 1 1/2 minutes, stirring once. Push vegetables to edge of dish.

4. Add meat and cornstarch mixture to center of dish; toss to coat well. With vented cover, microwave on High 1 - 1 1/2 minutes, or until meat is done to taste.