Asian Beef with Mushrooms and Snow Peas – delish and easy-to-make! Tender mushrooms, crisp snow peas, and thinly sliced sirloin steak strips sautéed in garlic.
Tips and Tricks
- 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 this recipe, keep in mind that is much saltier than Tamari sauce. Use low-sodium soy sauce, or use less of soy sauce and more olive oil (or water it down with water) and don’t salt the meat or vegetables during the cooking process.
This Asian Beef with Mushrooms and Snow Peas is not only delicious and beautiful dish, it’s also gluten free. It is my new favorite homemade Asian dinner recipe! All the ingredients combine really well in this recipe: mushrooms go beautifully with beef, snow peas and Asian 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.
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.
Asian Beef with Mushrooms and Snow Peas - delish and easy-to-make! Tender mushrooms, crisp snow peas, and thinly sliced sirloin steak strips sautéed in garlic. My new favorite homemade Asian dinner!
- 1/2 cup tamari or low-sodium soy sauce
- 5 tablespoons brown sugar
- 6 garlic cloves minced
- 1/2 teaspoon ginger
- 2 teaspoons rice vinegar
- 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)
- Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.
- Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
- 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, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.
- To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.
- Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.
- Serve over rice.
This was very good. I used leftover beef tenderloin, put it in when I added the sauce and heated it through.
So glad you’ve enjoyed this recipe!
This is not a comment but a question or two. First could canola oil but substituted for the olive oil. Second, do the snow peas HAVE to be boiled??? Couldn’t they be stir fryed?
Yes, you can use canola oil. You can just add the snow peas and stir fry them, without boiling.
I tried this and it came out stunning. I added 100% pure sesame oil, and instead of tamari or soy sauce, I used coconut aminos (even more delicious than soy sauce!). I also used coconut flour to thicken the sauce a bit. I added crushed red chili flakes for a nice kick, and freshly cut ginger pieces. The meat I used was thinly cut oyster steak, grass fed.
Such great tips, Jacob, thank you! Thinly cut grass fed steak is a great choice, too! 🙂
You must have a very large sweet tooth. Aminos is too sweet and the flavor is nothing like soy sauce, plus brown sugar. Brrr.
Made this tonight and it was way too sweet for my taste. Next time I will cut back to 2 tablespoons of brown sugar and add some asian chili. Maybe a little cornstarch for a nice thicker sauce.
Thank you, Judy. I really appreciate you feedback and your tips.
This was delicious! I used chicken breast instead of beef (because I already had it). My daughter’s friend was over. She ate 3 helpings and asked me to send the recipe to her mom! Thank you very much.
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Oh my goodness…… make this for dinner this evening. Sooooo good. Only thing I did differently was to thicken the sauce with corn starch. Yummmm. Will defiantly make again and again. Thank you for this delicious receipe.
Thank you, Kathy! Glad you liked it! Corn starch is always great for thickening the sauces!
Just tried this recipe. Easy to put together at the end of a work day. It was delicious without any changes. But I will add the hoisin and oyster sauces and some red pepper the next time I make it. They are ingredients we will like very much.
Hoisin and oyster sauces are really delicious, I agree! 🙂 This recipe was intended to use really simple and basic ingredients. 🙂
I just made this recipe for my lunch and it is soooo good! I was separating into my containers and finally just had to have a serving. I substituted broccoli because I needed to do something with it. I also took the suggestion and added water to th low sodium soy sauce. This will be made again!
Thank you, Leah! I am so glad you enjoyed the recipe! 🙂