Teriyaki Beef and Mushrooms
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
1/3 cup teriyaki sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon grated ginger root
1 tablespoon oil
3/4 lb. boneless beef top sirloin steak, cut into thin bite-sized strips
6 to 7 oz. fresh shiitake mushrooms, sliced
2 cups frozen sugar snap peas
4 oz. (1 cup) fresh bean sprouts
Cook rice in water as directed on package.
Meanwhile, in small bowl, combine teriyaki sauce, sherry, cornstarch and ginger root; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add beef strips; cook and stir 3 to 4 minutes or until beef is browned and of desired doneness. Remove beef from skillet; cover to keep warm.
In same skillet, combine mushrooms and sugar snap peas. Cover; cook over medium-high heat for 4 to 5 minutes or until peas are crisp-tender, stirring once or twice.
Stir cornstarch mixture until smooth. Add cornstarch mixture, beef and sprouts to skillet; cook and stir until sauce is bubbly and thickened. Serve over rice.Serves 4