Teriyaki Beef and Mushrooms

"Wok" on the wild side and bring out the chopsticks. You're eating Asian!

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Servings 4

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ingredients 11
Prep Time 25 min
Total Time 0 min

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 gingerroot

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 Green Giant® SELECT® frozen sugar snap peas

4: oz. (1 cup) fresh bean sprouts

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Directions

1 Cook rice in water as directed on package.
2 Meanwhile, in small bowl, combine teriyaki sauce, sherry, cornstarch and gingerroot; 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.