1. In small bowl combine teriyaki sauce, sherry, cornstarch and gingerroot; blend well and set aside. 2. Heat oil in skillet or wok over medium-high heat until hot. 3. Add beef strips; cook and stir 3 to 4 minutes or until beef is browned and of desired doneness. 4. Remove beef from skillet; cover to keep warm. 5. In same skillet, combine mushrooms and sugar snap peas. 6. Cover; cook over medium-high heat for 4 to 5 minutes or until peas are crisp tender, stirring once or twice. 7. Stir cornstarch mixture until smooth. 8. Add cornstarch mixture, beef and sprouts to skillet; cook and stir until sauce is bubbly and thickened. 9. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
