Beef Stir-Fry with Snow Peas and Mushrooms is a quick and flavorful dish that brings together tender slices of beef, crisp snow peas, and earthy mushrooms in a savory stir-fry sauce. It’s a weeknight dinner favorite that delivers bold taste with minimal effort.

Why You’ll Love This Recipe

I love how this stir-fry comes together in just one pan, making cleanup a breeze. The beef cooks up juicy and tender, while the snow peas stay crisp and bright. Mushrooms add an earthy richness that balances beautifully with the stir-fry sauce. Whether I serve it over rice or noodles, this dish always hits that satisfying sweet-salty-umami spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Flank steak or sirloin (thinly sliced against the grain)

  • Soy sauce

  • Oyster sauce

  • Hoisin sauce

  • Sesame oil

  • Cornstarch

  • Fresh garlic (minced)

  • Fresh ginger (grated or minced)

  • Snow peas

  • Mushrooms (button, cremini, or shiitake, sliced)

  • Neutral oil (like canola or vegetable)

  • Green onions (optional for garnish)

  • Cooked rice or noodles (for serving)

Directions

  1. I start by marinating the sliced beef in a mix of soy sauce, a bit of cornstarch, and sesame oil for about 15 minutes.

  2. While the beef marinates, I prep the sauce by combining oyster sauce, hoisin sauce, more soy sauce, and a splash of water or broth.

  3. In a hot wok or large skillet, I heat some oil and quickly sear the beef until browned. I remove it from the pan and set it aside.

  4. In the same pan, I add more oil if needed and sauté the garlic and ginger until fragrant.

  5. I toss in the mushrooms and stir-fry until they begin to soften, then add the snow peas and cook for another couple of minutes until they’re bright green and still crisp.

  6. I return the beef to the pan, pour in the stir-fry sauce, and stir everything together until well coated and heated through.

  7. I serve it hot over rice or noodles, with a sprinkle of green onions on top if I have them on hand.

Servings and timing

This recipe serves about 4 people. It takes me around 15 minutes to prep everything and another 10–12 minutes to cook, so total time is about 25–30 minutes.

Variations

I sometimes swap the snow peas with snap peas or thinly sliced bell peppers if I want more color. For a spicy version, I add a dash of chili garlic sauce or red pepper flakes. If I’m going low-carb, I serve it over cauliflower rice or even just enjoy it on its own. The sauce also works great with chicken or tofu if I’m looking to change up the protein.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water to loosen the sauce, or I microwave it in short intervals, stirring halfway through. The vegetables stay best when just lightly reheated, so I avoid overcooking them the second time around.

FAQs

What cut of beef is best for stir-fry?

I like using flank steak or sirloin because they cook quickly and stay tender when sliced thinly against the grain.

Can I make this dish ahead of time?

Yes, I often prep the sauce and marinate the beef ahead of time. The final cooking only takes a few minutes, so it’s perfect for quick assembly later.

Do I need a wok to make this?

No, I usually use a large skillet with high sides, and it works just as well. The key is cooking on high heat and not overcrowding the pan.

Can I freeze beef stir-fry?

I don’t recommend freezing it once assembled, as the vegetables can get mushy. But I’ve frozen the raw, marinated beef separately with great results.

How do I keep the beef tender?

I make sure not to overcook it and always slice it thinly against the grain. A short marinade with cornstarch also helps lock in moisture and tenderness.

Conclusion

Beef Stir-Fry with Snow Peas and Mushrooms is one of those dependable recipes I keep in rotation for its speed, flavor, and flexibility. It’s hearty, fresh, and packed with satisfying textures. Whether I’m cooking for one or feeding the whole family, this stir-fry always delivers a restaurant-quality meal in less than 30 minutes.

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Beef Stir-Fry with Snow Peas and Mushrooms

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Beef Stir-Fry with Snow Peas and Mushrooms is a fast, flavorful meal that’s packed with tender beef, crisp vegetables, and savory stir-fry sauce. Ready in under 30 minutes, this one-pan dish is perfect for busy weeknights or anytime you crave bold Asian-inspired flavors.

  • Author: Mayaa
  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 25–30 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired

Ingredients

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons soy sauce (for marinade)
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce (for sauce)
  • 2 tablespoons water or broth
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 1/2 cups snow peas
  • 1 cup mushrooms (button, cremini, or shiitake), sliced
  • 2 tablespoons neutral oil (canola or vegetable oil)
  • Green onions, chopped (optional, for garnish)
  • Cooked rice or noodles (for serving)

Instructions

  1. Marinate sliced beef with soy sauce, cornstarch, and sesame oil for 15 minutes.
  2. In a small bowl, mix oyster sauce, hoisin sauce, additional soy sauce, and a splash of water or broth to make the stir-fry sauce.
  3. Heat oil in a wok or skillet over high heat. Sear the beef quickly until browned, then remove and set aside.
  4. Add more oil if needed. Sauté garlic and ginger until fragrant.
  5. Add mushrooms and cook until softened. Add snow peas and stir-fry for 1–2 minutes until vibrant and crisp.
  6. Return beef to the pan and pour in the sauce. Toss everything together until evenly coated and heated through.
  7. Serve hot over rice or noodles. Garnish with green onions if desired.

Notes

  • Substitute snap peas or bell peppers for snow peas if desired.
  • Add red pepper flakes or chili garlic sauce for a spicy variation.
  • This recipe works well with chicken, shrimp, or tofu as alternative proteins.
  • For low-carb options, serve with cauliflower rice or on its own.

Nutrition

  • Serving Size: 1/4 of recipe (without rice)
  • Calories: 290
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 70mg

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