Asian 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.
