Teriyaki Beef and Mushrooms

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

  • prep time 25 min
  • total time
  • ingredients 11
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    420
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    1000mg
    1000%;
    Total Carbohydrate
    64g
    64%
    (Dietary Fiber
    4g
    4%
      Sugars
    7g
    7%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    10%;
    Calcium
    6%;
    Iron
    35%;
    Exchanges:
    3 1/2 Starch; 1/2 Fruit; 1 Vegetable; 1 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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