Teriyaki beef and mushrooms

By GmaJan12

Ingredients

• 1 1/3 cups uncooked regular long-grain white rice
• 2 2/3 cups water
• 1 / 3cup 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.

Details

Servings 4

Preparation

Step 1

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. .