Teriyaki Beef and Mushrooms

• 13 cup teriyaki sauce
• 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 1 teaspoon grated gingerroot
• 1 tablespoon oil
• 34 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

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.

teriyaki sauce, sherry, cornstarch, gingerroot, oil, boneless beef top sirloin steak, shiitake mushrooms, frozen sugar, fresh bean sprout

Taken from www.food.com/recipe/teriyaki-beef-and-mushrooms-297137 (may not work)