Asian Beef with Mushrooms and Snow Peas | Asian Beef Stir-fry Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more cost-effective.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is less expensive.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often cheaper than beef.

Turn on the stove and put a pot of boiling water on for blanching the snow peas.

Slice 10 ounces of baby bella mushrooms thinly, cutting off the bottoms to clean them.

Slice 1 pound of sirloin steak thinly against the grain.

Once everything is sliced, add the snow peas to the boiling water and set a timer for 5 minutes to blanch them.

In a large skillet, heat light olive oil and add the sliced mushrooms; cook for 5 minutes until browned, salting halfway through.

Prepare the sauce by mixing 1/2 cup tamari, 2 teaspoons rice vinegar, 1/2 teaspoon ginger, 6 cloves garlic, and 1/3 cup brown sugar in a bowl.

After 5 minutes, remove the snow peas from the boiling water and set aside.

Remove the mushrooms from the skillet and set aside, then add more oil and cook the sliced sirloin steak in batches until browned.

Combine the cooked beef and mushrooms back in the skillet, adding the blanched snow peas and the prepared sauce; stir to combine.

Make a cornstarch slurry with equal parts cornstarch and water, then pour it into the skillet to thicken the sauce, cooking until coated.

Plate the stir-fry over rice, making sure to make the presentation appealing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens