Snow Peas Mushroom Beef Recipe

Prepare and marinate beef

Thinly slice flank steak across the grain into 1/8–1/4-inch slices. In a bowl combine the sliced beef with 1 tablespoon soy sauce, 2 teaspoons cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper. Toss until evenly coated and let rest 10–15 minutes while you prep vegetables. The cornstarch helps tenderize and gives the meat a velvety texture when cooked.

Trim the snow peas by snapping off strings and removing any tough tips. Rinse and drain. Clean and slice mushrooms about 1/4-inch thick. Thinly slice half a small yellow onion (about 1/2 cup) into strips. Mince garlic and ginger, and slice scallion greens on the diagonal for garnish. Keep vegetables separate and ready for quick cooking.

In a small bowl whisk together 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice wine (or dry sherry), 1/4 cup beef or chicken stock (or water), 1/2 teaspoon sugar, and 1 teaspoon cornstarch until smooth. Add 1 teaspoon sesame oil and stir to combine. Set the sauce nearby for quick use while stir-frying.

Heat a large wok or skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Working in one or two quick batches to avoid crowding, add the marinated beef in a single layer and sear 30–60 seconds without moving to get color, then stir-fry another 30–60 seconds until mostly cooked but still slightly pink inside. Transfer beef to a plate and keep warm.

Return the wok to high heat and add the remaining 1 tablespoon oil. Add the sliced onions and stir-fry 20–30 seconds until starting to soften. Add the minced garlic and ginger and stir 10–15 seconds until fragrant (do not burn).

Add the sliced mushrooms and stir-fry 1–2 minutes until they begin to release moisture and soften. Then add the snow peas and stir-fry 30–60 seconds — you want them bright green and crisp-tender.

Give the prepared sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir immediately to coat vegetables and bring the sauce to a gentle boil; it will thicken in about 30 seconds.

Return the cooked beef and any accumulated juices to the wok. Toss everything together for 30–45 seconds so the beef finishes cooking and is coated in sauce. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon soy sauce if needed.

Turn off the heat. Drizzle 1/2 teaspoon toasted sesame oil if using and toss. Transfer to a serving platter and sprinkle sliced scallion greens on top. Serve immediately over steamed rice or noodles.