Last week I decided to skip takeout and make a Chinese-style meal at home. I shared my fried rice last Friday, and today I’m sharing the main dish: Asian Beef with Mushrooms and Snow Peas. It’s a quick, family-friendly recipe that delivers the savory-sweet flavors you often crave from a restaurant, but with simple ingredients you can control.
I’m picky about peas — canned peas are not for me — but snow peas and sugar snap peas are different: crisp, fresh, and perfect in stir-fries. This dish combines tender, thinly sliced beef, browned mushrooms, crisp snow peas, and a flavorful sauce made from soy, brown sugar, garlic, and ginger. I found the original recipe on Pinterest and adjusted a few things for my family. It was a hit, and we’ll definitely make it again.
If you make this, I recommend serving it with homemade fried rice to soak up the sauce. It’s easy to prepare, healthy when you control the oil and salt, and makes a great weeknight dinner or meal prep option.
Asian Beef with Mushrooms and Snow Peas
5 mins
25 mins
30 mins
8 servings
488kcal
Ingredients
- For the Sauce:
- 1/2 cup low sodium soy sauce
- 5 heaping tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons rice vinegar
- Main:
- 12 ounces snow peas
- 6 tablespoons sesame oil, divided
- 16 ounces sliced mushrooms (baby bella or white)
- 1.25 pounds thinly sliced beef (strip steak or flank, pre-sliced steak works)
- Salt, to taste
- Fried rice, for serving (optional)
Instructions
- Whisk the sauce ingredients together in a bowl until the brown sugar is dissolved. Set the sauce aside while you prepare the other ingredients.
- Place the snow peas in a microwave-safe bowl with a tablespoon or two of water and microwave for about 3 minutes until they are bright green and just tender. Drain and set aside.
- Heat 4 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and cook until they brown slightly, then season lightly with salt. Remove mushrooms and set aside.
- In the same pan, add the remaining sesame oil and spread the beef in a thin layer. Cook quickly, stirring or flipping to brown all sides; thin slices cook fast and stay tender when not overcrowded.
- Return the peas and mushrooms to the pan with the beef, pour in the prepared sauce, and toss to combine. Cook for another 1–2 minutes until everything is heated through and the sauce coats the ingredients.
- Taste and adjust seasoning with salt if needed. Serve immediately with fried rice or steamed rice.
Nutrition
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Calories: 488kcal
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Carbohydrates: 20g
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Protein: 33g
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Fat: 31g
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Sodium: 783mg
Tips and variations: For even more flavor, marinate the thinly sliced beef in a tablespoon of soy sauce and a pinch of cornstarch for 10–15 minutes before cooking. Use a hot wok or a well-heated skillet to get good sear on the beef without overcooking. Swap the snow peas for sugar snap peas if you prefer a slightly sweeter crunch, or add sliced bell peppers for color. If you want a thicker sauce, stir a teaspoon of cornstarch into two teaspoons of cold water and add it to the pan at the end of cooking, simmering until the sauce thickens.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened. Frozen leftovers are not recommended for best texture but short-term freezing is possible—thaw fully before reheating.
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recipe source: Julia’s Album