3/4 lb. top round steak
1/4 c. teriyaki sauce
2 tbsp. water
2 tsp. cornstarch
Dash ground ginger
1 sm. head (about 6 c.) romaine lettuce, torn
3/4 c. cashews (optional)
1 tbsp. cooking oil
6 oz. pkg. frozen pea pods
4 cherry tomatoes (or 1 lg. tomato), cut into wedges

Thinly slice beef across the grain into bite size strips; set aside. In a mixing bowl, stir together teriyaki, water, cornstarch and ginger; set aside. In large salad bowl, toss lettuce and cashews; set aside. Preheat skillet or wok over high heat. Add oil. Stir fry beef in hot oil 2 - 3 minutes or until done. Push beef from center of wok. Stir and add sauce to the center. Cook and stir until thickened and bubbly. Add pea pods. Cook and stir 2 more minutes. Stir all ingredients together to coat with sauce. Add mixture to salad bowl and toss lightly. Garnish with tomatoes. Makes 4 servings.