Spicy Beef Stir-Fry

Makes 4 servings

1	pound boneless beef top sirloin, top loin (strip) or tenderloin steaks
5	tablespoons reduced-sodium teriyaki sauce, divided
1	teaspoon hot chili oil or-1/2 teaspoon crushed Szechuan peppercorns
1	tablespoon cornstarch
1	tablespoon dry sherry
2	tablespoons peanut oil or vegetable oil, divided
2	cups sliced fresh mushrooms
1	small onion, cut into 1-inch pieces
	Hot cooked angel hair pasta

Trim fat from beef; discard. Cut beef lengthwise in half, then crosswise into 1/8-inch-thick slices. Combine 1 tablespoon teriyaki sauce and chili oil in medium bowl. Add beef and toss to coat; set aside.
Combine cornstarch, remaining 4 tablespoons teriyaki sauce and sherry in small bowl; stir until smooth. Set aside.
Heat wok over high heat about 1 minute or until hot. Drizzle 1 tablespoon peanut oil into wok and heat 30 seconds. Add half the beef mixture; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef mixture. Reduce heat to medium-high.
Add remaining 1 tablespoon peanut oil to wok and heat 30 seconds. Add mushrooms and onion; stir-fry 5 minutes or until vegetables are tender.
Stir cornstarch mixture until smooth and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
Return beef and any accumulated juices to wok; cook until heated through. Serve over pasta. Garnish as desired.

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