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Asian Beef with Mushrooms and Snow Peas

A fast, easy, and flavorful stir-fry featuring tender beef, earthy mushrooms, and crisp snow peas coated in a slightly sweet, umami-rich sauce—perfect for busy weeknights or sharing with friends.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Stir-Fry
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 0.5 cup tamari or low-sodium soy sauce tamari for gluten-free option
  • 2 tbsp brown sugar adjust up to 4 tbsp if desired sweeter
  • 6 cloves garlic minced
  • 0.5 tsp ground ginger
  • 2 tsp rice vinegar
For the Stir-Fry
  • 1 lb thinly sliced beef sirloin, flank steak, or tender cut
  • 10 oz mushrooms thinly sliced, cremini or white button
  • 10 oz snow peas
  • 4 tbsp olive oil for cooking beef and veggies
  • salt to taste

Equipment

  • Large Skillet
  • Medium Pot
  • Mixing Bowl

Method
 

  1. Step 1: In a bowl, whisk together tamari (or soy sauce), brown sugar, minced garlic, ground ginger, and rice vinegar to make the sauce. Adjust sweetness or acidity to taste.
  2. Step 2: Bring a medium pot of water to a boil. Add snow peas and cook for about 5 minutes until tender-crisp. Drain and set aside.
  3. Step 3: Heat 2 tablespoons olive oil in a large skillet over high heat. Add sliced mushrooms, season with salt halfway through, and cook until browned. Remove mushrooms and set aside.
  4. Step 4: In the same skillet, heat remaining 2 tablespoons olive oil over high heat. Add beef in batches to avoid overcrowding. Cook until browned on one side, flip and cook the other side. Remove cooked beef and keep warm.
  5. Step 5: Return beef to skillet along with blanched snow peas and browned mushrooms. Pour sauce over all and stir for about a minute over high heat until sauce thickens and coats ingredients.
  6. Step 6: Cover skillet and turn off heat. Let sit for 1-2 minutes to allow flavors to meld and beef to rest. Serve over steamed rice or noodles.

Notes

Slice beef thinly and partially freeze for easier slicing. Avoid overcrowding skillet to ensure browning, not steaming. Prep all ingredients beforehand as stir-frying moves quickly. Adjust seasoning after adding sauce. Leftovers store well in fridge up to 3 days; freeze beef and mushrooms with sauce up to 2 months. Reheat gently with splash of water or broth.