Cook rice in water as directed on package.
Meanwhile, in small bowl, combine teriyaki sauce, sherry, cornstarch and gingerroot; blend well. Set aside.
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.
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.
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.