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Asian-Style Beef with Mushrooms and Sugar Snap Peas

A quick and flavorful dish featuring tender beef, fresh mushrooms, and crunchy sugar snap peas, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef (sirloin or flank steak, thinly sliced)
  • 8 oz mushrooms (sliced)
  • 1 cup sugar snap peas (or snow peas)
  • 2 tbsp soy sauce (or gluten-free tamari sauce)
  • 2 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 tsp ginger (grated)
  • Salt and pepper to taste
  • Sesame seeds (for garnish, optional)
  • Cooked rice (to serve, optional)

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add sliced beef and cook until browned, about 3-5 minutes. Season with salt and pepper. Remove beef from the skillet and set aside.
  3. In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
  4. Add sliced mushrooms and sugar snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still crispy.
  5. Return the cooked beef to the skillet. Add soy sauce (or tamari) and toss everything to combine. Cook for another 2 minutes to heat through.
  6. Serve hot over cooked rice, if desired, and sprinkle with sesame seeds for garnish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until hot. Slice beef thinly against the grain for more tenderness and choose fresh vegetables for the best flavor.