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Teriyaki Beef and Mushrooms

Teriyaki Beef and Mushrooms
  • Prep 25 min
  • Total 0 min
  • Ingredients 11
  • Servings 4
"Wok" on the wild side and bring out the chopsticks. You're eating Asian!
Updated September 24, 2008

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 frozen sugar snap peas
  • 4 oz. (1 cup) fresh bean sprouts

Steps

  • 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 Facts

Serving Size: 1/4 of Recipe
Calories
420
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
45mg
15%
Sodium
1000mg
42%
Total Carbohydrate
64g
21%
Dietary Fiber
4g
16%
Sugars
7g
Protein
24g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
35%
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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