Asian Beef Stir-Fry with Mushrooms and Snow Peas


  • 1/2 cup low-sodium soy sauce 
  • 5 tbsp. brown sugar 
  • 6 tsp. garlic, minced 
  • 1/4 tsp. ground ginger 
  • 2 tsp. seasoned rice vinegar
  • 10 oz. snow peas 
  • 4 tbsp. olive oil, divided
  • 10 oz. mushrooms, sliced thinly 
  • 1 lb. beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 
  • 2 cups cooked rice, for serving

Combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

Add 2 tbsp. to a large skillet over medium heat. Add mushrooms and cook until tender. Remove and place in a bowl.

In the same skillet, heat the remaining 2 tbsp. oil over medium-high heat. Add the meat in an even layer (you might need to do this in two batches). Cook for 1-2 minutes until nicely browned, then flip and brown the other side. Remove from skillet and repeat with the remaining beef.

Return all of the cooked meat back to the skillet. Add the snow peas, mushrooms and sauce. Cook for 1 minute or until heated through.  

Serve over rice.

by The Savvy Kitchen