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
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.
Hi Julia,
I made this today. I made it with the flank steak… I used broccoli, carrots, pepper and mixed veggies. I put it over brown rice.. my whole family, including the picky eats ate it. Thank you for making such a good recipe
Great recipe! Benefited from some black pepper on the beef.
Barbara, thank you for such a positive comment! Glad you enjoyed this recipe! 🙂
Was too salty
Sorry to hear about that! I would use a low-sodium soy sauce next time.
Do you think snap peas would work? Just because I have them in the fridge and need to use them up.
Yes, snap peas will work great! Snow peas, snap peas, garden peas - all will work here!
This was so good and easy. I could see using chicken or shrimp instead of the beef. Thank
Thank you! Shrimp or chicken are great choices!
I made thus tonight and my family loved it. I used sirloin steak. I used two bags of fresh snow peas and one was probably plenty. I sautéed them in the pan first fir a few minutes before the mushrooms. They don’t need much cooking.
I used one container of portabella mushrooms but I probably could have added some for my preference. I coated the nest in corneas another reviewer mentioned. The sauce was perfect. I didn’t adjust seasonings at all. I’ll definitely make this again. I made it with a cauliflower fried rice. Excellent together.
Rachelle, I am so happy you enjoyed this recipe! Thank you so much for sharing such a positive and detailed review - it's really helpful to me and other readers, and I really appreciate it! 🙂 Love that you served it with cauliflower fried rice - sounds delicious!
What is a serving size ?
The whole recipe makes 4 servings.