Teriyaki Beef and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I really like the shiitake mushrooms in this. this is a pretty basic recipe for stir fry if you aren't sure you can make them. I partially freeze the steak for easier cutting. ( or you can have your butcher do it) Ingredients:
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 -7 ounces fresh shiitake mushrooms, sliced |
2 cups frozen sugar snap peas |
1 cup fresh bean sprout |
Directions:
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.
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