Soy-Ginger Beef Stir-Fry with Snap Peas and Mushrooms

Name: Soy-Ginger Beef Stir-Fry with Snap Peas and Mushrooms
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Various
Ingredients: 1.25 lbs beef sirloin, thinly sliced against the grain; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey; 2 tbsp grated fresh ginger; 4 cloves garlic, minced; 3 cups snap peas, trimmed; 8 oz cremini mushrooms, sliced; 1 red bell pepper, cut into 1-inch pieces; 2 tbsp vegetable oil; 1/4 tsp red pepper flakes; 2 green onions, sliced; 1 tbsp sesame seeds; Cooked rice or noodles for serving (optional)

Restaurant-quality beef stir-fry with snap peas, mushrooms, and ginger sauce. Ready in 27 minutes. Perfect for weeknight dinners over rice.

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🕐 Prep: 15 min | 🔥 Cook: 12 min | ⏱️ Total: 27 min

Soy-Ginger Beef Stir-Fry with Snap Peas and Mushrooms

Equipment

Ingredients

Servings 4

▸ 1.25 lbs beef sirloin, thinly sliced against the grain
▸ 3 tbsp soy sauce
▸ 2 tbsp rice vinegar
▸ 1 tbsp sesame oil
▸ 1 tbsp honey
▸ 2 tbsp grated fresh ginger
▸ 4 cloves garlic, minced
▸ 3 cups snap peas, trimmed
▸ 8 oz cremini mushrooms, sliced
▸ 1 red bell pepper, cut into 1-inch pieces
▸ 2 tbsp vegetable oil
▸ 1/4 tsp red pepper flakes
▸ 2 green onions, sliced
▸ 1 tbsp sesame seeds
▸ Cooked rice or noodles for serving (optional)

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Instructions

Prep

1. Slice beef sirloin against the grain into 1/4-inch strips and set aside.
2. Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and red pepper flakes in a small bowl. Set sauce aside.
3. Mince garlic and set aside separately from the sauce.
4. Trim snap peas, slice mushrooms, cut bell pepper into 1-inch pieces, and slice green onions. Arrange all vegetables within arm's reach of the stove.

Cook

1. Heat 1 tbsp vegetable oil in a large wok or 14-inch skillet over high heat until smoking, about 1 minute.
2. Working in two batches, sear beef for 1.5 to 2 minutes per batch until browned on the edges but still pink in the center. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok and stir-fry mushrooms and bell pepper together for 3 to 4 minutes until mushrooms release their moisture and begin to brown.
4. Add snap peas and stir-fry for 2 minutes until bright green and barely tender.
5. Push vegetables to the sides of the wok, add minced garlic to the center, and stir for 30 seconds until fragrant.
6. Return beef to the wok, pour in the sauce, and toss everything together for 1 to 2 minutes until sauce coats all ingredients and beef is warmed through.
7. Remove from heat, scatter green onions and sesame seeds over the top, and serve immediately over rice or noodles if desired.

Cook's Notes

💡 Slice the beef against the grain for maximum tenderness—partially freeze it for 30 minutes beforehand if it's difficult to slice.
💡 Don't crowd the wok during the beef sear step; use two batches to achieve a proper brown crust.
💡 Have all ingredients prepped and within reach before you start cooking—stir-fries happen fast and there's no time to chop mid-cook.