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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
teriyaki sauce	1/3	cup		85.44	14.9376	5.6928	0.0192
sherry	2	tablespoons		-	-	-	-
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
gingerroot	1	teaspoon	grated	1.6	0.3554	0.0364	0.015
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
beef sirloin steak	3/4		boneless cut	683.4015	0.0	69.0202	43.2141
shiitake mushroom	6 -7	ounces	sliced	0.0	0.0	0.0	0.0
sugar snap pea	2	cups	frozen	-	-	-	-
bean sprout	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.