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Beef, Shiitake, and Snow Pea Stir-Fry

Beef, Shiitake, and Snow Pea Stir-Fry

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  • 1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
  • 1 bunch green onions, sliced, divided
  • 1 cup fresh cilantro leaves, divided
  • 5 tablespoons hoisin sauce
  • 2 teaspoons chili-garlic sauce
  • 1/4 teaspoon Chinese five-spice powder

Recipe Preparation

  • Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 330.9 %Calories from Fat 37.6 Fat (g) 14.0 Saturated Fat (g) 4.6 Cholesterol (mg) 58.3 Carbohydrates (g) 21.1 Dietary Fiber (g) 5.0 Total Sugars (g) 12.0 Net Carbs (g) 16.1 Protein (g) 29.2 Sodium (mg) 481.0Reviews Section

Beef, Shiitake and Snow Pea Stir Fry from We Are Not Martha

This very weeknight-dinner-friendly stir fry is brought to you by Chelsee Adams of Boston dining duo We Are Not Martha.

The summer months are always go, go, go. Work all day only to run home just to head back out to enjoy the last bits of daylight before the sun goes down. I find myself always searching for quick dinners to make in between all of the welcome-chaos that the summertime brings. It’s so easy to find yourself in an unhealthy slump when you get busy so I find that cooking quick dinners from scratch is the perfect remedy. And stir-fry is always a great option when I’m looking for something fast but delicious. Plus, it typically provides a generous amount of leftovers, so you’ll have lunch or dinner for the following day!

The chili-garlic sauce provides the right amount of heat while the hoisin sauce adds a special touch of sweetness and stickiness. I also imagine enjoying this stir-fry with a heaping bowl of rice… Delicious!


  • For the Beef:
  • 1 pound skirt steak of flap meat, thinly sliced against the grain
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 teaspoon dark soy sauce
  • 1 teaspoon Shaoxing wine
  • 1/2 teaspoon roasted sesame oil
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • For the Stir-Fry:
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Shaoxing wine
  • 1/4 cup homemade or store-bought low-sodium chicken stock
  • 1/4 cup oyster sauce
  • 2 tablespoons sugar
  • 1 teaspoon roasted sesame oil
  • 1 teaspoon cornstarch
  • 3 tablepsoons vegetable, canola, or peanut oil, divided
  • 1 pound snap peas, trimmed
  • 2 medium cloves garlic, finely minced (about 2 teaspoons)
  • 2 teaspoons finely minced fresh ginger
  • 1 scallion, white and light green parts only, finely minced

How to make beef with snow peas:

Cook the rice according to the package directions.

Slice the beef into think strips against the grain using a filet knife. Click for a filet knife.

Combine the soy sauce, brown sugar, garlic, ginger, and rice vinegar in a bowl. Whisk well to combine and set aside.

Bring 2 cups of water to a boil in a medium sauce pan. Add the snow peas and boil for 5 minutes. Drain and set aside.

Heat a large skillet until hot on medium-high heat. Click for a large non-stick skillet.

Add 1 tablespoon cooking oil to the skillet. Immediately add the sliced mushrooms and cook about 5 minutes turning occasionally, until nicely browned.

Sprinkle in salt to taste (not too much) midway through. Remove the mushrooms to a bowl and set aside.

To the same skillet, on medium-high heat, add 1 tablespoon of cooking oil. Immediately add the thinly sliced beef. Cook the meat until it browns nicely, stirring often for about 2 &ndash 3 minutes. Do not overcook the meat.

Return the snow peas and cooked mushrooms to the skillet with the beef.

Add the sauce to the skillet. Stir everything to combine and simmer for about 1 minute or until heated through.

snow peas and beef Chinese style

Serve the beef and snow pea mixture over the rice.

Beef and Snow Pea Stir Fry for Two

Beef, Shiitake, & Snow Pea Stir Fry

Mushrooms, steak and snow peas combine beautifully in this easy Asian stir-fry.

Recipe Courtesy of the Mushroom Council and We Are Not Martha


  • 1 lb sirloin steak, cut into 2-inch long, 1/5-inch-thick slices
  • 2 tablespoons extra virgin olive oil
  • 1 tabelspoon minced peeled fresh ginger
  • 8 ounces shiitake mushrooms, stemmed, thickly sliced
  • 8 ounces snow peas
  • 1 bunch green onions, sliced
  • 1 cup fresh cilantro leaves, roughly chopped
  • 5 tablespoons hoisin sauce
  • 2 teaspoons chili-garlic sauce


Begin by seasoning the beef with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and mushrooms until mushrooms are tender, about 3 minutes.

Next, add the beef to the skillet until beef browns but still remains a bit pink in the center, about 1 minute.

Add snow peas, half of the green onions and half of the cilantro, stir-fry for about 1 minute.

Now, stir in hoisin sauce and chili-garlic sauce and continue to saute until peas are crisp and slightly tender, for an additional 1-2 minutes.

Season with salt and pepper and transfer to a serving bowl. Garnish with remaining cilantro and green onions. For a warm entree, serve immediately. Or if you’d like a cooler, more refreshing dish, chill in refrigerator and serve over cool udon noodles.


My good friend Linda Ward said this was “the BEST” dish she has had in a long time. This past week, I shared my beef, snow pea, and shiitake mushroom, dinner with my dear friends Linda and David Ward. Linda asked me for the recipe, which is always the ultimate compliment one can pay to any cook. So here it is Linda. Yes, it has a lot of ingredients – but these are ingredients I keep in my cupboard pretty much all the time.

If you have the ingredients on hand, stir-fry’s are quick, easy, and packed full of flavor…an entire meal can be ready in less than a half hour. And if you go with my simple dessert idea below – you will have a super dinner for family and friends.

What is great about this recipe is that you can substitute chicken, pork, shrimp, scallops, tofu, for the beef, or make it a complete vegetarian stir-fry by substituting and marinating broccoli and cauliflower instead of the beef. The world is your oyster…for that matter you can add some oyster mushrooms. You get my drift? When it comes to this recipe, you are the Chef de Cuisine.

As always, I suggest you mise en place (French for “putting in place”) your ingredients in advance of cooking. It will save you so much time.


  • 1 ½ pounds flank steak – or use beef tenderloin if you want a very tender beef
  • 8 ounces snow peas
  • 8 ounces shiitake mushrooms
  • 5 scallions (green onions)
  • 2 cups long grain rice, or Jasmine rice, or ½ pound Asian noodles
  • 1 – 4 ounce package julienned carrots


(or for whatever protein you decide to use)

As you know, I want my food to have lots of flavor. I’ve tried all kinds of Asian ingredients from Oyster sauce to Duck sauce in this recipe. Below is the flavor profile I’ve settled on for this stir-fry. You are the final arbiter for what goes into your dish.

  • ¾ cup Kikkoman soy sauce
  • ¾ cup Kikkoman teriyaki sauce
  • ¼ cup Kikkoman hoisin sauce
  • 2 teaspoons chili oil
  • 2 teaspoons sesame seed oil
  • ½ teaspoon red pepper flakes
  • 1 tablespoon Sriracha sauce
  • 2 whole jalapenos finely diced including seeds
  • 1 scallion chopped
  • 3 whole garlic cloves finely chopped
  • 2 teaspoons finely minced fresh ginger
  • 1 teaspoon wasabi powder
  • 1 tablespoon honey
  • ¼ cup brown sugar (more if you want it sweet – add one tablespoon at a time until you get the sweetness you like)
  • Lime zest of 1 lime


  • 1 cup beef stock
  • ¼ cup plus 1 tablespoon corn starch
  • 2 tablespoons vegetable oil
  • 4 scallions (only using a bit of the green)


  • Chopped Scallions
  • Toasted Sesame Seeds (optional)
  • La Choy Crunchy Chow Mein Noodles (optional)
  • Toasted Cashews (optional)
  • A squeeze of fresh lime (optional) – good for chicken and seafood in particular

STEPS ONE & TWO (Slicing and Marinating)

1) Place all the marinade ingredients in a medium size bowl and whisk or stir until well blended

2) Flank steak is a wonderfully flavored beef, but can be very tough if not sliced against the grain, and it should be sliced with a sharp knife in thin slices. If you want to splurge, use beef tenderloin cut in a bit thicker slice so the slices won’t get mushy during the cooking process. You want some texture to the beef. The same goes if you are substituting pork, use pork tenderloin. If you are using chicken, boneless, skinless chicken thighs and breasts are both good for this dish.

Put the sliced beef in the bowl with the marinade and stir to coat each piece well. Cover with plastic wrap for at least 2 hours, or overnight if you are way ahead of the game. If using shrimp or scallops, marinate no more than 2 hours.

STEP THREE (Cooking)

1) Combine the beef stock with the corn starch and stir until well combined. If you are using pork, you can still use beef stock, if making chicken stir-fry, or seafood use chicken stock, and if totally vegetarian with tofu or vegetables – use vegetable stock to combine with the corn starch.

Depending on the thickness of the sauce you desire – you can increase the amount of corn starch by adding 1 tablespoon corn starch with 2 tablespoons stock and adding it to the sauce. Make sure you bring the sauce up to a quick boil to delete the taste of the corn starch.

2) Thinly slice scallions on the bias (diagonal)

3) Snip the ends off the snow peas and blanch in boiling water for approximately one minute or until they become bright green. With a spider or slotted spoon transfer to ice cold water (with ice) to stop the cooking process – drain and set aside.

4) If you have a wok – use it. I usually use a heavy bottom sauté or best yet, a cast iron pan. Cast iron always distributes the heat best.

Drain the meat, saving the marinade. Put oil in the pan (or wok) and get the pan very hot over high heat. Toss in the beef a few pieces at a time. You do not want to overcrowd the pan for you want a nice sear to the meat. Adding too much meat at any one time will steam the meat. Transfer all the cooked beef to a plate.

5) Braise the mushrooms in the same pan with a tablespoon of oil. You want a nice sear to the mushrooms so the pan should be hot. Set aside.

6) Put the extra marinade in the pan and bring to a boil – add the beef stock and corn starch mixture – stirring with a whisk or wooden spoon until it is thickened to your desired consistency. If you need to add salt at this time, do so with kosher salt or extra soy sauce. If you desire the sauce to be a bit sweeter, add a tablespoon of honey or brown sugar. If less or more spicy, add or reduce the heat elements. Try it this way first, but always remember, everything should be to your liking, not mine.

7) Once the sauce is to your desired consistency and taste – add the beef, mushrooms, and carrots and bring up to temperature. Turn off the heat and add scallions and snow peas.

Please note that at this point you can add water chestnuts, bean sprouts, or just about anything your lil-o’-heart desires.

Serve over long grain or jasmine rice, or Asian noodles. Garnish simply with thinly sliced scallions or any of the above garnishes you may desire. My suggestion is to keep it simple with just the scallions or a few toasted sesame seeds.


Put all the above in a sauce pan and bring to a boil on high heat – stirring for one minute after it comes to a boil. Immediately turn heat to low/simmer and cover with a tight fitting lid. Cook for exactly 20 minutes. Do not, DO NOT, do not lift the cover until the 20 minute mark. Fluff with a fork…never a spoon.


Why make a dessert when “store bought” is perfect for this meal. My favorite dessert after this stir-fry would be a scoop each of Haagen Dazs Mango and Raspberry Sorbet – and don’t forget to swing by your local Chinese restaurant for a few fortune cookies.

One day I’ll teach you how to make homemade fortune cookies. They are so, so good…and you can put any fortune in them you want.

What’s the Difference Between Snow Peas and Sugar Snap Peas?

Snow peas are flat with very small peas inside (as you can see in my pictures above).

Sugar snap peas are snow peas that have been crossed with your standard garden pea. This makes them slightly sweeter than snow peas, but with a softer shell than garden peas. (You can eat the shell of both snow peas and sugar snap peas, but not garden peas).

This recipe uses snow peas, but you could also use sugar snap peas if you want.

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.

  • ¼ cup orange juice
  • 3 tablespoons sweet rice wine (mirin)
  • 2 tablespoons rice vinegar
  • 2 tablespoons red miso paste
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
  • 1 ½ pounds boneless beef sirloin steak, trimmed and thinly sliced
  • 2 cups fresh snow pea pods
  • 1 cup sliced carrots
  • 1 cup red sweet pepper strips
  • 4 teaspoons minced fresh ginger
  • 6 cloves garlic, minced
  • 3 cups assorted fresh wild mushrooms, cut into bite-size pieces (see Tip)
  • 6 green onions, cut into 1-inch pieces
  • 1 teaspoon sesame seeds, toasted (see Tip)
  • 2 cups hot cooked brown rice

For sauce, in a small bowl combine the orange juice, rice wine, rice vinegar, miso paste, soy sauce and cornstarch.

In a very large skillet heat 1 tablespoon of the oil over medium-high heat. Add meat, half at a time and cook 2 to 3 minutes or until browned, stirring constantly. Remove from skillet.

Add remaining 1 tablespoon oil to hot skillet. Add snow peas and carrots cook and stir 3 minutes. Add the sweet pepper strips, minced ginger and garlic cook and stir 1 minute. Add mushrooms and green onions cook and stir 3 to 4 minutes more or just until vegetables are crisp-tender. Remove from skillet.

Stir sauce and pour into skillet. Cook and stir until thickened and bubbly. Return cooked meat and vegetables to skillet, stirring to coat. Cook and stir 1 minute more. Top with sesame seeds and additional green onions. Serve with rice.

Tips: Choose assorted mushrooms from your local market. For example, try oyster, shiitake, cremini or morel mushrooms.

To toast sesame seeds, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven about 5 minutes or until golden, shaking pan once or twice.

3 1/2 lean protein, 1 1/2 vegetable, 1 fat, 1 starch, 1/2 other carbohydrate

Weeknight Cooking Hack: How to do Stir-Fry Right

Unlike the root vegetables of winter, spring produce is ripe for quick-cooking methods. And making a quick weeknight meal is always in season. Make a batch of rice at the start of your week and use it for a stir fry, then refried rice meal, and work lunches. Or noodles are a fast choice. There are common mistakes that a little adjustment can solve. Follow these guidelines, and you can have a colorful, flavor-packed, well rounded meal on the table in fewer than 30 minutes.

  • Cut vegetables strategically: Slice, dice, and chop your different vegetables into approximately the same size so they cook in the same amount of time. This is particularly important if you’re cooking harder vegetables like carrots or cauliflower. Or cut these tougher vegetables smaller than the softer ones so you can throw them all in at the same time. Of course, you can mince or grate your ginger and garlic and chop your onions smaller, as these aromatics are better when softened.
  • Prep everything before you heat up: Chefs call it mise-en-place, meaning you have all your ingredients washed, dried, and chopped — basically all in place for the cooking to begin. This is especially important with quick cooking like stir-frying. Ensure your vegetables are totally dry too. Any leftover liquid will create steam in the hot pan and prevent browning. You might get wilted, mushy vegetables. So pat them thoroughly dry with a kitchen towel or paper towel.
  • Use the correct pan: If your wok or skillet is too small, the vegetables get crowded, and they’ll steam rather than fry. When in doubt, go big. Also, use a carbon steel or stainless steel pan. Pans with nonstick coatings aren’t safe at such high heat.
  • Heat your pan before oiling it: When you drizzle cold oil to a hot wok, it prevents sticking. You can tell the pan is hot enough by sprinkling a few droplets of water into the wok. When it sizzles and evaporates almost immediately, your pan is ready to be oiled. This helps the meat separate from the pan better after searing, retaining that browned texture and flavor we all love.
  • Add your vegetables in the proper order: Like tasting wines from red to white, go hard to soft in the order you toss in your vegetables. Carrots and cauliflower florets go into the wok before beans sprouts or baby bok choy. And you may want to add parts of the same vegetable at different stages. Thick asparagus stalk-ends, for instance, take longer to cook than their tender spear-tips, so cook the stalks before adding the tips. Because stir-frying happens quickly, it’s helpful to line up your veggies in the order you plan to add them before ever turning on the stove. Then, when the heat’s on, you can add them in the right order without having to second-guess yourself.
  • If you’re using chicken: Consider using boneless chicken thighs instead of chicken breast. The slightly fattier meat will retain more juices and flavor. Or, try a quick marinade for your breast meat for 5 minutes in something simple such as garlic, ginger, and soy sauce. It makes all the difference. Arrange the meat in a single layer in the pan after you put the oil in, and let it sear on both sides to get that slightly crusty exterior. Then stir-fry it for a minute before adding your aromatics and vegetables. You might need to move the chicken to a dish as you cook the vegetables, and then return it to the pan with the sauce to avoid overcooking the chicken.

Rusty wok? Watch our video on how to give your wok a facial. Try some of our favorite stir-fry recipes:

1. Grace Young’s Stir-Fried Ginger Beef with Sugar Snaps and Carrots

Oysters sauce, soy sauce, dry sherry, and peanut oil are the only liquids you need in this stir-fry. The two kinds of ginger add enough zing paired with the sauce’s umami. Get our Stir-Fried Ginger Beef with Sugar Snaps and Carrots recipe.

2. Japchae (Korean Stir-Fried Sweet Potato Noodles)

Called Korean vermicelli, these dried noodles are made from sweet potato starch and turn almost translucent when cooked. They’re great with a simple mix of vegetables, like carrots cut into matchsticks, spinach, mushrooms, yellow onions, and scallions. Get our Japchae recipe.

3. Grain-Free Cauliflower Fried Rice

A popular Paleo substitution for rice, cauliflower fried rice is a great way to get more vegetables into your day, even if you’re not following the caveman-eating plan. There’s some bacon and egg whites for protein, broccoli, pepper, carrot, onion, and of course, cauliflower. Get our Grain-Free Cauliflower Fried Rice recipe.

4. Shrimp Stir-Fry

This is a quick Chinese-American dish, lo mein, using either egg or wheat noodles. It’s a simple, flavorful dish to have in your repertoire. Oh, and it can take a little as 20 minutes to make. Get our Shrimp Stir-Fry recipe.

5. Spicy Chicken and Asparagus Stir-Fry

Small dried hot Thai chiles do the heavy lifting in this typical Sechuan stir-fry. You can add less and include the chile paste on the side if you’re unsure about the heat. Get our Spicy Chicken and Asparagus Stir-Fry recipe.

6. Wild Mushroom and Beef Stir-Fry

Get a pound of wild mushrooms for this dish, and only 8 ounces of flank steak that sits in a quick marinade. Choose ‘shrooms such as maitake, lobster, chanterelle, porcini, or shiitake. Get our Wild Mushroom and Beef Stir-Fry recipe.

7. Spicy Snow Pea and Sesame Stir-Fry

Unlike that Sechuan stir-fry, this one only has a touch of heat in pepper form. Just some red pepper flakes. You also get the flavors of sesame oil and crunch of white sesame seeds. Get our Spicy Snow Pea and Sesame Stir-Fry recipe.

8. Stir-Fried Tamarind Eggplant

There’s a trick in this recipe to keep the eggplant cubes from soaking up too much oil. Instead, it will absorb the tamarind paste, fish sauce, and soy sauce. That’s what you want. Get our Stir-Fried Tamarind Eggplant recipe.

9. Chicken Pad Thai

This is a quick version of traditional Pad Thai, using strips of boneless, skinless chicken breast and a bag of frozen vegetables. Medium-wide rice noodles, a flavorful peanut sauce, ginger, and garlic make this dish sing. Get our Chicken Pad Thai recipe.

Watch the video: 25-Minute Beef and Snow Pea Stir Fry (June 2022).


  1. Rushe

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  2. Eadwyn

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  3. Stanweg

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