Teriyaki Beef and Mushrooms

1-1/3 C. uncooked regular long-grain white rice
2-2/3 C. water
1/3 C. teriyaki sauce
2 Tbsp. sake (or dry sherry)
2 tsp. cornstarch
1 tsp. grated gingerroot
1 Tbsp. oil
3/4 lb. boneless beef top sirloin strip, cut into thin bite-size strips
6-7oz. fresh shiitake mushrooms, sliced
2 C. frozen sugar snap peas
4oz. (1 C.) bean sprouts

1. Cook rice in water as directed on package.

2. Meanwhile, in small bowl, combine teriyaki sauce, sake, cornstarch and gingerroot; blend well and set aside

3. Heal oil in wok over medium-high heat until hot.  Add beef strips; cook and stir 3-4 minutes or until beef is browned and of desired doneness.  Remove beef from wok; cover to keep warm.

4. In same wok, combine mushrooms and sugar snap peas.  Cover; cook over medium-high heat for 4-5 minutes until peas are crisp tender, stirring once or twice.

5. Stir cornstarch mixture until smooth.  Add cornstarch mixture, beef and sprouts to skillet; cook and stir sauce until bubbly and thickened.  Serve over rice.