Asian Beef with Mushrooms and Snow Peas

Asian beef with mushrooms and snow peas is a quick and flavorful stir-fry that brings savory, umami-rich beef together with crisp snow peas and tender mushrooms. It’s cooked in a silky soy-garlic sauce and served over rice or noodles for a fast, satisfying meal that feels like takeout—but even better.

Why You’ll Love This Recipe

I love this recipe because it’s easy, quick, and incredibly flavorful. The beef is tender and juicy, the vegetables are crisp and vibrant, and the sauce ties everything together with just the right balance of sweet and savory. It comes together in under 30 minutes, making it perfect for weeknight dinners when I want something comforting but not complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced

• Snow peas, trimmed

• Mushrooms (shiitake, cremini, or button), sliced

• Garlic, minced

• Soy sauce (low-sodium)

• Hoisin sauce

• Brown sugar

• Cornstarch

• Sesame oil

• Vegetable or canola oil (for stir-frying)

• Optional: green onions, sesame seeds, cooked rice or noodles for serving

Directions

1. I slice the beef thinly against the grain and toss it with a bit of cornstarch to help it stay tender and give the sauce a light coating.

2. In a small bowl, I whisk together soy sauce, hoisin sauce, brown sugar, and a splash of sesame oil to make the sauce.

3. I heat oil in a large skillet or wok over medium-high heat and quickly sear the beef in batches until browned but not overcooked. I set it aside.

4. In the same pan, I add a little more oil and stir-fry the mushrooms until tender. Then I toss in the garlic and snow peas and stir-fry for 1–2 minutes more until the peas are crisp-tender.

5. I return the beef to the pan, pour in the sauce, and stir everything together. The sauce thickens quickly and coats the beef and veggies.

6. I serve it hot, over rice or noodles, topped with sliced green onions or sesame seeds if I’m feeling fancy.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 10 minutes to cook, so dinner is on the table in under 30 minutes.

Variations

I sometimes swap the snow peas for broccoli or snap peas, and I’ve used bell peppers or baby corn to change things up. For heat, I stir in a little sriracha or chili garlic sauce. If I want to go low-carb, I serve it over cauliflower rice or lettuce cups.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce, or microwave in short intervals, stirring in between.

FAQs

Can I use a different cut of beef?

Yes, I often use sirloin, skirt steak, or even thinly sliced ribeye. The key is slicing it thinly across the grain.

Do I have to marinate the beef?

Not necessarily. Tossing it in cornstarch and cooking it quickly keeps it tender without a long marinade.

Can I make this ahead?

It’s best fresh, but I prep the ingredients ahead—slice the beef, trim the peas, and mix the sauce—so I can cook it in minutes when ready.

Is this dish gluten-free?

I use tamari or gluten-free soy sauce and check that my hoisin is gluten-free to make it safe for gluten-sensitive diets.

What should I serve with it?

I usually serve it over jasmine rice, brown rice, or lo mein noodles. It’s also great with quinoa or tucked into lettuce wraps.

Conclusion

Asian beef with mushrooms and snow peas is one of my favorite quick stir-fries. It’s packed with flavor, loaded with veggies, and comes together fast—all in one pan. Whether I’m making dinner on a busy night or meal prepping for the week, this dish never disappoints.

Print