EQUIPMENT

• Wok

INGREDIENTS  

• 5 tbsp olive oil
• 1 lb beef sirloin, cut into thin strips
• ½ cup low sodium soy sauce
• 5 tbsp brown sugar
• 6 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 8 oz snow peas
• 16 oz sliced mushrooms
• 1 red bell pepper, seeded and thinly sliced
• 2 stalks green onions, sliced

INSTRUCTIONS 

• In a small bowl or measuring cup combine, soy sauce, brown sugar, garlic, ginger and rice vinegar. Set aside.
• Heat 2 tablespoons olive oil in a wok or large skillet and cook mushrooms until they release their liquid and begin to brown along the edges. Remove from pan and keep warm.
• Heat 2 tablespoons olive in wok or large skillet. Add beef and cook until browned. Cook beef in small batches so that it browns instead of steams. Remove each batch from pan and keep warm.
• Add 1 tablespoon olive oil to the wok. Add snow peas and red bell pepper. Cook until crisp tender, about 2 minutes.
• Return browned beef and mushrooms to the skillet.
• Pour in teriyaki sauce and stir to combine.
• Simmer for 2-3 minutes until heated through and the meat and veggies are coated with the teriyaki sauce.
• Serve over a bed of white rice along with the teriyaki sauce.
• Garnish each serving with a sprinkle of sliced green onions.