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.
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)
Instructions
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced beef and cook until browned, about 3-5 minutes. Season with salt and pepper. Remove beef from the skillet and set aside.
- In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
- Add sliced mushrooms and sugar snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still crispy.
- 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.
- 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.