Beef & Mushroom Teriyaki Stir Fry

I found this recipe in my mother's conglomeration of clippings and "lost" recipe's. I think this is from a home ecconomics class that my sister took in high school (it looks like her writing). I'm so glad I found this. I told my mother, I'm sure she's going to want this recipe back. This is a delicious stir fry and simple to make. I slice the beef and onions and marinate for a day or two (turning occasionally) and I double the marinade. Then, when ready to cook your meal is ready in less than 30 minutes. If you want a thicker sauce, add a little cornstarch to thicken at the end of cooking.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄2 cup soy sauce
• 1⁄2 cup water
• 2  tablespoons sugar
• 2  medium onions, sliced lengthwise
• 1  tablespoon vinegar
• 1  teaspoon  minced garlic
• 3⁄4 teaspoon ground ginger
• 2  lbs  flank steaks, sliced in strips
• 1  lb fresh mushrooms
• 1⁄4 cup  oil
• 2  cups cabbage, Finely Shredded
• 1  lb bean sprouts
• 8  ounces sliced water chestnuts

Directions

1. Marinade: Combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger. Add beef to marinade cover and refrigerate for two hours or overnight.
2. In skillet, heat oil and saute mushrooms for 3 minutes.
3. Add cabbage and saute for 2 minutes.
4. Add beef and marinade and stir fry for 5 minutes.
5. Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done.