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Teriyaki Beef and Mushrooms

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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)”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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