Teriyaki Beef And Mushrooms

I decided to start the New Year with a delicious stir fry dish.   I like to prepare stir fry dishes because they are quick, loaded with veggies, and satisfying.  In this recipe,  tender strips of beef cooked with some mushrooms, snap peas and bean sprouts.  All  of the ingredients are then tossed in a delicious teriyaki sauce.   Spoon over some rice and your dinner is made.

Teriyaki Beef and Mushrooms
 From Pillsbury

Ingredients 

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

Directions

1. Cook rice in water as directed on package.
2. Meanwhile, in small bowl, combine teriyaki sauce, sherry, cornstarch and ginger root; blend well. Set aside.
3. 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.
4. 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.
5. 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 

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