Name: Asian Beef with Mushrooms & Snow Peas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 cup tamari (or low-sodium soy sauce); 2 tablespoons brown sugar (add more to taste, up to 4 tablespoons); 6 garlic cloves (minced); 1/2 teaspoon ginger (ground or freshly grated); 2 teaspoons rice vinegar; 10 oz snow peas; 10 oz mushrooms (thinly sliced); 1 pound beef (thinly sliced sirloin steak strips, flank steak, or other steak); 4 tablespoons olive oil (divided)

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Introduction

This Asian Beef with Mushrooms & Snow Peas is a quick and flavorful stir-fry perfect for weeknight dinners. Packed with tender beef, crisp snow peas, and savory mushrooms, it comes together with a delicious homemade sauce that balances salty, sweet, and tangy notes.

A white bowl filled with a layer of cooked white rice at the bottom, topped with a colorful stir-fry of dark brown beef slices, bright green snow peas, and golden brown sautéed mushrooms. The stir-fry is shiny with sauce, and the vegetables and meat are mixed evenly across the rice. The bowl sits on a white marbled surface, with a silver fork on the left side and a red cup in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup tamari (or low-sodium soy sauce)
2 tablespoons brown sugar (add more to taste, up to 4 tablespoons)

6 garlic cloves (minced)
1/2 teaspoon ginger

2 teaspoons rice vinegar
10 oz snow peas

4 tablespoons olive oil
10 oz mushrooms (sliced thinly)
1 pound beef (thinly sliced, such as sirloin steak strips or flank steak)

Instructions

Step 1: Prepare the sauce by combining tamari, brown sugar, minced garlic, ginger, and rice vinegar in a bowl. Whisk well and set aside.
Step 2: Bring water to a boil in a medium pan. Add snow peas and boil for 5 minutes. Drain and set aside.
Step 3: Heat a large skillet over high heat until hot. Add 2 tablespoons of olive oil, which should sizzle immediately.

Step 4: Add sliced mushrooms and cook on high heat, turning occasionally, until they brown nicely. Season lightly with salt midway. Remove mushrooms to a bowl.
Step 5: Using the same skillet, add the remaining 2 tablespoons of olive oil on high heat until sizzling. Add the sliced beef in a single layer without crowding (cook in batches if needed).
Step 6: Cook beef on one side until nicely browned, then flip and cook the other side until browned. Remove the cooked beef to a bowl. Repeat with any remaining beef.

Step 7: Return all beef slices to the skillet. Add the cooked snow peas, mushrooms, and pour in the prepared sauce.
Step 8: Stir everything together on high heat for about 1 minute. Turn off the heat and cover the skillet with a lid to keep warm before serving.

Tips & Variations

Thinly slice the beef while it’s partially frozen for easier cutting and better texture.

Use shiitake or cremini mushrooms for a deeper umami flavor.
Add a pinch of crushed red pepper flakes to the sauce for a spicy kick.
Serve over steamed rice or noodles for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the beef. Adding a splash of water or broth can help keep the dish moist.

How to Serve

A bowl filled with a mix of cooked beef strips, green snow peas, and sliced mushrooms. The beef pieces are dark brown with a slightly shiny surface, scattered throughout the bowl. The bright green snow peas add a fresh look, with their smooth and glossy skin contrasting with the darker tones around them. The mushrooms are light brown with a soft texture, mixed evenly among the beef and peas. The bowl is white and sits on a white marbled surface. A fork is placed next to the bowl on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works well; tamari is often preferred for its gluten-free quality and less salty taste, but either will give great flavor.

How do I prevent the beef from getting tough?

Slice the beef thinly against the grain and cook quickly over high heat without overcrowding the pan. Cooking in batches helps the beef brown properly and stay tender.