Teriyaki Beef and Mushrooms

Submitted by Stephanie S.

"I really like the shiitake mushrooms in this. this is a pretty basic recipe for stir fry if you aren't sure you can make them. I partially freeze the steak for easier cutting. ( or you can have your butcher do it)"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

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. In small bowl combine teriyaki sauce, sherry, cornstarch and gingerroot; blend well and set aside.
2. Heat oil in skillet or wok over medium-high heat until hot.
3. Add beef strips; cook and stir 3 to 4 minutes or until beef is browned and of desired doneness.
4. Remove beef from skillet; cover to keep warm.
5. In same skillet, combine mushrooms and sugar snap peas.
6. Cover; cook over medium-high heat for 4 to 5 minutes or until peas are crisp tender, stirring once or twice.
7. Stir cornstarch mixture until smooth.
8. Add cornstarch mixture, beef and sprouts to skillet; cook and stir until sauce is bubbly and thickened.
9. Serve over rice.