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
Preparation
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.
