Beef Stir-Fry with Snow Peas and Mushrooms
A quick and flavorful beef stir-fry packed with protein, vibrant veggies, and a homemade sauce, perfect for busy weeknights.
Ingredients
For the Homemade Asian Sauce
- 1/2 cup tamari or low-sodium soy sauce
- 2–4 tablespoons brown sugar Adjust to taste
- 6 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 2 teaspoons rice vinegar
For the Stir-Fry
- 10 oz snow peas
- 10 oz mushrooms, thinly sliced
- 1 lb beef, thinly sliced (such as sirloin, flank, or your preferred cut)
- 4 tablespoons olive oil (divided)
Instructions
Make the Sauce
- In a small bowl, whisk together soy sauce, brown sugar, minced garlic, ginger, and rice vinegar until smooth. Set aside.
Cook the Snow Peas
- Bring a medium pot of water to a boil. Add the snow peas and cook for about 5 minutes, just until tender-crisp. Drain and set aside.
Sauté the Mushrooms
- Heat a large skillet over high heat. Add 2 tablespoons olive oil, then the sliced mushrooms. Cook for a few minutes, stirring occasionally, until they turn golden brown.
- Sprinkle with a little salt midway through cooking. Remove the mushrooms and set aside.
Sear the Beef
- In the same skillet, add the remaining 2 tablespoons olive oil and let it heat until shimmering.
- Add the sliced beef in a single layer — do this in batches if necessary so the meat sears properly. Cook for about 1–2 minutes per side, until nicely browned. Transfer each batch to a bowl as you finish.
Combine Everything
- Once all the beef is cooked, return it to the skillet along with the mushrooms and snow peas.
- Pour the prepared sauce over the top and stir everything together over high heat for about 1 minute to coat evenly.
- Remove from heat, cover the skillet with a lid, and let it rest for a minute to allow the flavors to blend.
Notes
Serve this stir-fry over steamed rice, noodles, or cauliflower rice for a lighter option. Slice the beef thinly across the grain for tender bites. Cook in batches if the pan gets crowded to keep a good sear.