ELECTRIC SKILLET VEGETABLE BEEF TERIYAKI

1 1/2 pounds top round London broil, thinly sliced
1/2 cup soy sauce
1/3 cup lemon juice
2 tablespoons brown sugar
1 tablespoon vegetable oil
10 oz. fresh mushrooms, sliced
1 can (8 oz.) sliced water chestnuts, drained
1/2 pound fresh snow peas
1 tablespoon cornstarch
2 tablespoons water
hot cooked rice (to serve)

Add meat slices, soy sauce, lemon juice and brown sugar to a large plastic bag. Close securely and mix contents thoroughly. Allow to marinate at least 30 minutes or overnight (in refrigerator).

Preheat skillet at 350 degrees F. Add vegetable oil, and spread over surface of pan. Add meat mixture to Skillet. Stir-fry until lightly browned, about 3-4 minutes.

Add mushrooms, water chestnuts and snow peas. Stir into meat mixture. Cover, with vent open, and cook 3-4 minutes, stirring occasionally.

In measuring cup, combine cornstarch with water. Reduce heat to medium, push food to one side, and add cornstarch mixture. Stir constantly until liquid thickens slightly. Then stir into beef mixture.

Serve over hot rice, if desired.

Servings: 6
Source: Black and Decker