Teriyaki Beef and Mushrooms

Ingredients

• 1/3 cup teriyaki sauce
• 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 1 teaspoon grated gingerroot
• 1 tablespoon oil
• 3/4 lb boneless beef top sirloin steak, cut into thin bite sized strips
• 6-7 ounces fresh shiitake mushrooms, sliced
• 2 cups frozen sugar snap peas
• 1 cup fresh bean sprout

Directions

1. 1

   In small bowl combine teriyaki sauce, sherry, cornstarch and gingerroot; blend well and set aside.

2. 2

   Heat oil in skillet or wok over medium-high heat until hot.

3. 3

   Add beef strips; cook and stir 3 to 4 minutes or until beef is browned and of desired doneness.

4. 4

   Remove beef from skillet; cover to keep warm.

5. 5

   In same skillet, combine mushrooms and sugar snap peas.

6. 6

   Cover; cook over medium-high heat for 4 to 5 minutes or until peas are crisp tender, stirring once or twice.

7. 7

   Stir cornstarch mixture until smooth.

8. 8

   Add cornstarch mixture, beef and sprouts to skillet; cook and stir until sauce is bubbly and thickened.

9. 9

   Serve over rice.