Asian Beef with Mushrooms and Snow Peas is a simple dinner perfect for those busy weeknights! Your family will love tender mushrooms, crisp snow peas, and thinly sliced sirloin steak sautéed with garlic.
This Asian Beef with Mushrooms and Snow Peas is a delicious and flavorful dinner to please everybody in the family! Snow peas and mushrooms are stir-fried together with beef and homemade Asian sauce. This recipe is gluten-free (if you use gluten-free Tamari sauce).
It is my new favorite homemade Asian dinner along with Asian salmon and noodles! All the ingredients go so well together in this recipe. Mushrooms and snow peas make a great combination with Asian beef.
Asian Beef
- Easy and quick. This simple dish is a perfect choice for a weeknight meal. Only 9 basic ingredients! Your family will love this recipe!
- Protein. You get plenty of protein in this dinner thanks to beef.
- Veggies. Snow peas taste amazing combined with Asian beef. You'll want seconds!
- Simple homemade Asian sauce. No need to use store-bought sauce. Make your own Asian sauce using just 5 basic ingredients: Tamari sauce, brown sugar, garlic, ginger, rice vinegar.
Recipe notes
- I'm using Tamari sauce to make a base for a stir fry sauce. Tamari is basically a gluten-free version of soy sauce, but regular soy sauce is much saltier than tamari.
- If you decide to use soy sauce in for Asian beef, keep in mind that it is much saltier than Tamari sauce. Use low-sodium soy sauce, or use less of soy sauce and more olive oil. Or, water down the sauce with a small amount of water.
Variations and Substitutions
- Beef. Use any type of boneless beef. Flank steak works great. Any other boneless parts of steak will work too.
- Vegetables. The lovely thing about this recipe is that you can use just about any vegetable. Use broccoli, asparagus, zucchini, green bell peppers, or snow peas. All these veggies will go great with Asian beef!
- Tamari sauce or soy sauce. You can use either. Keep in mind that Tamari sauce is usually gluten-free (look at the label). I prefer to use Tamari or low-sodium soy sauce.
What kind of beef to use
You can use pretty much any type of beef in this recipe as long as you slice it thinly:
- Flank steak
- Sirloin steak strips
- Any other kind of steak, or boneless beef.
How to thinly slice beef
I find it the easiest to thinly slice the beef while it's still partially frozen and thawed just briefly in the microwave. That keeps beef pretty solid and makes slicing the meat thinly a pretty easy task.
What to serve with Asian beef
- Rice. Serve white or brown rice. You can also serve jasmine rice or wild rice.
- Noodles. Serve long strand pasta such as spaghetti or fettuccine. You can also use angel hair pasta.
- Spicy Asian noodles with mushrooms and snow peas
- Asian noodle salad with peanut dressing
- Asian pasta with broccoli and mushrooms
Asian Beef with Mushrooms & Snow Peas
Ingredients
Homemade Asian Sauce:
- ½ cup tamari or low-sodium soy sauce
- 5 tablespoons brown sugar
- 6 garlic cloves minced
- ½ teaspoon ginger
- 2 teaspoons rice vinegar
Beef:
- 10 oz snow peas
- 4 tablespoons olive oil
- 10 oz mushrooms sliced thinly
- 1 pound beef thinly sliced (sirloin steak strips, flank steak, or any other steak)
Instructions
Prepare Asian sauce ingredients:
- Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.
How to cook snow peas:
- Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
How to cook mushrooms:
- Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle.
- Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, just a little bit. Do not add too much salt, as you will be adding tamari sauce later.
- Remove mushrooms to a bowl.
How to sear beef:
- To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat.
- Note: You might want to do this in 2 batches. You will want each slice of beef to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that beef will brown on high heat.
- Cook beef on one side until it browns nicely.
- Turn over all beef slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl.
- Add the second batch of beef, and repeat.
Final assembly:
- Return all of the cooked beef slices back to the skillet.
- Add the snow peas and cooked mushrooms, then the Asian sauce.
- Stir everything to combine on high heat, for about 1 minute. Turn off heat. Cover the skillet with a lid.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Easy and yummy recipe. I added chili paste to the sauce which gave it a nice kick. Next time I’m going to velvet the beef to make it more tender and add some onions. I will skip the first two steps with the veggies. They were mushy after letting them boil in the sauce at the last step. Other than that great favor. I served with minute rice.
This was soooo good! Thank you for sharing!
I did thicken the sauce slightly so I didn’t lose one bit of its flavor!
Kathie, so glad you loved this! Thank you for such a positive comment and the 5-star review! 🙂
Made it with chicken and it was very nice. Definitely an easy dinner that's yummy.
Hi Julia, This is a wonderful recipe. I added carrots and used fresh green beans instead of the snap peas.
Thank you for sharing. We really enjoyed this recipe.
Kathy, thank you for such a positive comment and the 5-star review! 🙂
Jane, so glad the recipe worked well with chicken!
Just made it! Added broccoli and a bell pepper to the mix! Served it with fried rice! My husband loved it!
Love the addition of more veggies. Thank you for the 5-star review! 🙂
The recipe worked very well and after reading all of the comments I have some additional options to use for your recipe. My only question is, and I cannot find it in the comments anymore. Why not complete the thought, "Cover with a lid" with the length of time. I had seen the answer of 2 to 3 minutes to heat through in one of your replies but can't find it anymore. I'm not sure how difficult that is on a blog but it would be very helpful.
Christine, I am glad you enjoyed this recipe - thank you for this feedback! In the end, where I instruct to cover the pan with the lid (after reheating the assembled dish on high heat briefly and removing it from heat) - this is just done to keep everything warm as you're getting ready to serve it. I think, off heat, covered with the lid, this dish will stay warm for about 15 minutes. If serving later, I would reheat it again. I hope this helps.
Delicious; used Bragg Liquid Aminos which I had on hand for gluten free.
Last direction is to cover the dish. Why and how long?
I just found your reply when scrolling up. Could that be updated in your online recipe?
Thank you.
Christine, thank you for the feedback - good to know that Bragg Liquid Aminos worked great!
In the end, where I instruct to cover the pan with the lid (after reheating the assembled dish on high heat briefly and removing it from heat) - this is just done to keep everything warm as you're getting ready to serve it. I think, off heat, covered with the lid, this dish will stay warm for about 15 minutes. If serving later, I would reheat it again. I hope this helps.
Had this tonight. Followed all the directions, which is hard for me not to add variations, but it was great. I did add chili crisp at serving to make it spicier.
John, thank you for trying the recipe, and glad it was enjoyed! 🙂
Julia,
Awesome recipe! I added carrots, celery, and onion and my husband raved about the dinner! Definitely, will be a go to recipe! Thank you!
Vivian, I love that you added so many more veggies to this - sounds so delicious!
I had this tonight made with leftover steak absolutely delicious definitely doing it again thank you
Heather, I am so glad you enjoyed this. Thank you for the 5-star review! 🙂
This was a awesome recipe. I only used 1 tbs of brown sugar and added red dried chili peppers! Delish with brown jasmine rice!! Thanks.
Karla, thank you for trying the recipe - and so glad you loved it! Love the addition of red dried chili peppers!
Made this with low sodium I made this with low sodium soy sauce I used broccoli and snow peas I added us onions in with my mushrooms and brown them really good into the recipe it came out dynamic I loved it and will be making this again thanks for sharing such a wonderful recipe
Robin, I am so happy to hear the recipe turned out well! 🙂 Love the addition of broccoli and onions - the more veggies the better!
I made this recipe for dinner today and am pleased with how it turned out. I used flank steak, and I was careful not to overcook it. The next time I make it I will only use 2 Tablespoons of brown sugar instead of the 6 that was in the recipe. It was too sweet for my taste.
This is a versatile recipe you could add pepper flakes or any type of hot sauce to make it a bit spicy. I served it with Jasmine rice. I will be making this again as my Husband loved it also.
Karen, I am so happy the recipe was enjoyed! Thank you so much for your feedback - so helpful to me and other readers. Good to know that 2 tablespoons of brown sugar were more than enough.
What do you do after you put the lid on the pan?
Eat!
After you cover it with a lid, how long do you cook it? Didn’t see that Katie’s in the recipe.
Amber, do you mean the very last step of the recipe where it instructs you to cover with the lid?
Cover it with the lid for about 2 or 5 minutes (off-heat) until everything is warmed through, and then serve!