Description
Tender beef, crisp snow peas, and juicy mushrooms come together in this Asian Beef with Mushrooms & Snow Peas recipe. With a savory homemade sauce made from tamari, garlic, and ginger, this dish is perfect for quick weeknight dinners or family meals. Ready in just 50 minutes, it’s packed with flavor while still being simple enough for beginners.
Ingredients
Homemade Asian Sauce:
- ½ cup tamari or low-sodium soy sauce
- 2 tablespoons brown sugar (up to 4 tablespoons for sweeter taste)
- 6 garlic cloves, minced
- ½ teaspoon ground ginger
- 2 teaspoons rice vinegar
Beef & Vegetables:
- 1 pound thinly sliced beef (sirloin steak strips, flank steak, or preferred steak)
- 10 oz mushrooms, thinly sliced
- 10 oz snow peas
- 4 tablespoons olive oil
- Salt, to taste
Instructions
Prepare Asian Sauce:
- Combine tamari, brown sugar, garlic, ginger, and rice vinegar in a bowl.
- Whisk well and set aside.
Cook Snow Peas:
- Bring a medium pan of water to boil.
- Add snow peas and boil for 5 minutes.
- Drain and set aside.
Cook Mushrooms:
- Heat 2 tablespoons olive oil in a large skillet over high heat.
- Add thinly sliced mushrooms and cook, turning occasionally, until browned.
- Add a pinch of salt midway and remove mushrooms to a bowl.
Sear Beef:
- Heat remaining 2 tablespoons olive oil in the same skillet over high heat.
- Add beef slices in batches to avoid overcrowding.
- Cook each batch until browned on one side, then flip and cook the other side.
- Remove cooked beef and repeat with remaining slices.
Final Assembly:
- Return all cooked beef to the skillet.
- Add snow peas, mushrooms, and Asian sauce.
- Stir for 1 minute on high heat, then cover the skillet and turn off heat.
Notes
- Serve hot over steamed rice, noodles, or alongside quinoa for a complete meal.
- Garnish with sesame seeds or chopped green onions for extra flavor and presentation.
- 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.