Why You’ll Love This Recipe
I’m all about speedy one-pan meals that are packed with flavor, and this one hits all the notes—umami from mushrooms and soy, freshness from snow peas, and that perfect balance of savory and slightly sweet. It’s great for a weekday dinner, and it pairs beautifully with rice or noodles.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Beef & Marinade
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½ pound flank steak or sirloin, thinly sliced
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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1 teaspoon cornstarch
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Pinch of salt and pepper
Vegetables & Sauce
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8 ounces mushrooms (baby bella or cremini), sliced
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1 cup snow peas, trimmed
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1 small onion, sliced
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2 garlic cloves, minced
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1-inch piece fresh ginger, grated
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2 tablespoons soy sauce
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1 tablespoon oyster sauce (or hoisin)
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1 teaspoon brown sugar or honey
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2 tablespoons beef or chicken broth (or water)
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1 tablespoon vegetable oil (for cooking)
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Optional: sesame seeds and sliced green onions for garnish
directions
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Marinate beef: I toss the sliced beef with soy, sesame oil, cornstarch, salt, and pepper. I let it rest for about 10 minutes to tenderize and absorb flavor.
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Prepare sauce: In a small bowl, I whisk together soy sauce, oyster sauce, brown sugar, and broth.
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Cook the beef: I heat vegetable oil in a large skillet or wok over medium-high heat. I add the beef in a single layer and stir-fry for 2–3 minutes until just browned. I transfer it to a plate.
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Sauté aromatics and mushrooms: In the same pan, I add garlic and ginger and cook until fragrant. Then I add sliced mushrooms and onion, cooking for 3–4 minutes until they start to soften and release juices.
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Add snow peas and sauce: I toss in snow peas and pour in the sauce mixture. I stir everything together and let it simmer gently for 2 minutes.
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Finish the dish: I return the beef to the pan and cook for another minute so everything is coated and heated through.
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Serve: I sprinkle with sesame seeds and green onions and serve immediately over steamed rice or noodles.
Servings and timing
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Servings: 2–3
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Prep Time: 10 minutes (plus 10 minutes marinating)
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Cook Time: 10–12 minutes
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Total Time: ~30 minutes
Variations
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Vegetable boost: I add bell peppers, broccoli florets, or shredded carrots with the mushrooms.
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Beef swap: I use thinly sliced chicken, pork, or tofu instead of beef.
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Sauce twist: I add chili garlic sauce or sriracha for a spicy kick.
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Gluten-free version: I swap in tamari or coconut aminos instead of soy sauce.
storage/reheating
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Refrigerator: I store leftovers in an airtight container and enjoy them within 3 days.
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Reheating: I reheat gently in a skillet over medium heat or use the microwave, adding a splash of broth if needed to revive the sauce.
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Make-ahead: I prep the marinade and slice vegetables ahead of time—when ready, I just stir-fry and go.
FAQs
Can I use a different cut of beef?
Yes—I often use flank steak, hanger steak, or sirloin when sliced thinly across the grain. It all works well.
Can this be doubled for meal prep?
Absolutely—I double the ingredients and cook in batches so everything stays tender and crisp.
What should I serve this with?
I serve it over jasmine rice, brown rice, or rice noodles. It also works great as a filling for lettuce wraps.
Is there a vegetarian option?
Yes! I swap in tofu or tempeh and double the mushrooms and snow peas—or add broccoli for extra volume.
How do I keep the snow peas crisp?
I add them last and cook only until they’re bright green—just a couple of minutes—to keep their crunch.
Conclusion
I always come back to this Asian Beef with Mushrooms and Snow Peas when I want a quick, flavorful dinner that’s both wholesome and delicious. With savory beef, fresh veggies, and a tasty sauce, it’s a balanced meal I love making and eating anytime.
PrintAsian Beef with Mushrooms and Snow Peas
This flavorful Asian beef stir-fry is loaded with tender steak, mushrooms, snow peas, and a savory sauce—perfect for a quick and satisfying weeknight dinner.
- Prep Time: 10 minutes (+10 minutes marinating)
- Cook Time: 10–12 minutes
- Total Time: ~30 minutes
- Yield: 2–3 servings
- Category: Main Dish, Stir-Fry
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
Beef & Marinade:
½ pound flank steak or sirloin, thinly sliced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
Pinch of salt and pepper
Vegetables & Sauce:
8 oz mushrooms (baby bella or cremini), sliced
1 cup snow peas, trimmed
1 small onion, sliced
2 garlic cloves, minced
1-inch piece fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce (or hoisin sauce)
1 teaspoon brown sugar or honey
2 tablespoons beef or chicken broth (or water)
1 tablespoon vegetable oil
Optional Garnish:
Sesame seeds
Sliced green onions
Instructions
Marinate beef: Toss sliced beef with soy sauce, sesame oil, cornstarch, salt, and pepper. Let it rest for 10 minutes.
Prepare sauce: Whisk together soy sauce, oyster sauce, brown sugar, and broth in a small bowl.
Cook beef: Heat oil in a large skillet or wok over medium-high heat. Stir-fry beef for 2–3 minutes until just browned. Transfer to a plate.
Sauté aromatics and vegetables: Add garlic and ginger to the same pan; cook until fragrant. Add mushrooms and onions, cook for 3–4 minutes until softened.
Add snow peas and sauce: Toss in snow peas and pour in the sauce. Stir-fry for 2 minutes.
Finish: Return beef to pan, stir to combine, and cook for 1 minute until heated through.
Serve: Garnish with sesame seeds and green onions. Serve over rice or noodles.
Notes
Make-ahead tip: Marinate beef and prep veggies earlier in the day for even faster cooking.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth.
Vegetarian option: Replace beef with tofu or tempeh and double the mushrooms and snow peas.
