handfull of bean sprouts if you can find them freshor use a whole can
handful of sugar snap peasstrings removed
Mix the soy sauce, cornstarch, sherry and sugar together. Add the sirloin strips to this mixture and set aside.
Heat a skillet and add 2 tablespoons of the oil. Add the mushrooms and salt and pepper and stir about 2 minutes. Remove the mushrooms to a dish and add in the remaining oil and the onions.
Add the beef mixture to the skillet and cook until meat is no longer pink. (Or, you can leave a little pink -- that's the way I like it.) This will only take a couple of minutes
Now add the mushrooms back to the skillet along with the pea pods and bean sprouts and stir a couple minutes more just until the mushrooms start to turn dark but still remain crunchy.
Serve over fluffy white rice.
*Note: most of our stores here no longer carry fresh bean spouts since that E. coli outbreak with sprouts a few years ago. So, if you can't find them, buy a can of sprouts, and drain and rinse before using.