Description
This Beef, Mushroom, and Snow Pea Stir-Fry is a perfect balance of flavors and textures! Tender beef, earthy mushrooms, and crisp snow peas are tossed in a rich, savory homemade Asian sauce. A quick and satisfying meal perfect for busy weeknights!
Ingredients
Units
Scale
For the Stir-Fry:
- 1 lb flank steak, thinly sliced
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 8 oz mushrooms (shiitake, cremini, or button), sliced
- 1 cup snow peas, trimmed
- 3 cloves garlic, minced
- 1 tsp ginger, grated
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/2 cup beef broth
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
For Garnish:
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- Marinate the Beef: Toss sliced beef with cornstarch and set aside for 10 minutes.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, beef broth, sesame oil, and red pepper flakes. Set aside.
- Cook the Beef: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add beef and cook for 2–3 minutes until browned. Remove and set aside.
- Sauté the Veggies: In the same pan, add the remaining oil. Stir-fry mushrooms, snow peas, garlic, and ginger for 3–4 minutes until tender-crisp.
- Combine & Simmer: Return the beef to the pan, pour in the sauce, and stir well. Cook for another 2 minutes until the sauce thickens and coats everything evenly.
- Serve & Enjoy: Garnish with sesame seeds and green onions. Serve hot over rice or noodles.
Notes
- Substitute chicken or tofu for a different protein option.
- Add bell peppers or carrots for extra crunch and color.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Stir-Fry
- Method: Stovetop
- Cuisine: Asian-Inspired
