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Beef Stir-Fry with Snow Peas and Mushrooms

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beef stir fry recipe mushrooms snow peas bean sprouts

Who doesn’t enjoy a good stir-fry?

One of the things I about Chinese food, aside from the fact that it’s delicious, is that it’s generally so doggone quick to make.  Really the only time involved is the prep work – the chopping.  The actual cooking takes less than 5 minutes because you’re cooking so fast at high temperature.  And as for the prep chopping, that can be done way in advance and then all you have to do is throw the ingredients in the hot wok and dinner is on the table in 5 minutes.

Another thing I like about stir-fries are their versatility.  They’re not only a great way to get in your daily veggie intake, they’re also a great way to use up extra veggies that are laying around.  In today’s dish I used what I happened to have on hand.  Do you have any zucchini or bell peppers on hand?  Throw em’ in there!  Heck, a good stir-fry even makes eggplant taste good!  And if you prefer chicken or pork, use that instead.  See how versatile this is?

So here’s a super tasty stir-fry that literally takes less than 5 minutes to cook and you can add or omit whatever veggies you like.  It’s the perfect meal for a busy weekday or any day that you want to enjoy some good Chinese.

quick easy Chinese beef stir fry snow peas mushrooms bean sprouts carrots recipe

Beef Stir-Fry with Snow Peas and Mushrooms Recipe

Let’s get started!

Combine the sauce ingredients in a small bowl and set aside.  Note:  If paleo, substitute Coconut Aminos for the soy sauce.


Slice the meat and veggies, ginger and garlic.  Get everything ready in advance because you’ll be adding them to the wok/frying pan very quickly.


Heat the wok over high until very hot and add the oil.  Be sure to use high-temperature cooking oil, one that has a high smoke point.  I use and recommend avocado oil.

Once hot, add the beef and stir to sear all sides, about 1-2 minutes.


Add the carrots, garlic and ginger and fry for another minute.


Add the snow peas, mushrooms and bean sprouts and fry for another minute.  You want the veggies to retain some “crunch” so don’t over-cook.


Add the sauce and stir to coat.  Simmer for one minute then remove from heat.


Serve immediately with steamed rice.


quick easy Chinese beef stir fry snow peas mushrooms bean sprouts carrots recipe

quick easy Chinese beef stir fry snow peas mushrooms bean sprouts carrots recipe

Beef Stir-Fry with Snow Peas and Mushrooms

5 from 6 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Chinese
Servings 4


  • 1 pound lean beef , cut against the grain into thin strips
  • 2 tablespoons high heat cooking oil (I use and recommend avocado oil as a healthy, high smoke point oil)
  • 2 teaspoons fresh ginger , minced
  • 1 tablespoon fresh garlic , minced
  • 1 large carrots , thinly sliced at a diagonal
  • 2 cups snow peas , ends trimmed
  • 1 cup sliced mushrooms
  • 1 cup bean sprouts
  • For the Sauce:
  • 1/4 cup soy sauce (paleo: use coconut aminos)
  • 1/4 cup water
  • 1/4 cup packed brown sugar
  • 2 tablespoons hoisin sauce paleo: omit or make your own
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon cornstarch


  • Combine the sauce ingredients in a small bowl, stirring until the sugar and cornstarch is dissolved. Set aside.
    Heat the wok over high heat and add the oil. Once very hot, working quickly add the beef and fry, searing all sides, for 1-2 minutes. Add the carrots, garlic and ginger and fry for another minute. Add the remaining vegetables and fry for another minutes. Do not over-cook, you want the vegetables to retain some "crunch." Stir in the sauce and simmer for 1 minute then remove from heat.
    Serve immediately with steamed rice.
Keyword Beef Stir Fry
Tried this recipe?Let us know how it was!
kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating

5 from 6 votes


  1. This was such an easy and delicious recipe. I made it for supper with raves from my 17 year old son, who then ate the leftovers for breakfast and made it from scratch again for lunch. Here’s how you inspire teens to cook. The only adjustment we made was to marinate the meat in the sauce for an hour prior to cooking and we added a sprinkle of red pepper flakes. We will definitely be making this stirfry again!

  2. I have made this recipe several times. My wife LOVES it, and so do I. It is easy, quick, looks great, and tastes soooo good ! I always velvetize my steak, and I make my rice up in my Instant Pot, so I leave nothing to chance. Sometimes I infuse beef into the rice, sometimes chicken.

  3. Exchanged the carrots for broccoli and the brown sugar for monk fruit sweetener (keto friendly). Turned out delicious!! This may be my new Friday treat meal. Very tasty, quick and simple. May try it with shrimp next. Thanks!

  4. Hi Kimberly,

    I tried some of your recipes and as I have now have so much time on my hands I made my own sauces too…..wow what a taste, I now have no need to buy it from the shops as fresh is out of this world, thanks for these tips…My local take away will hate you lol

    warmest regards Cole (Bulgaria)

  5. Dis tasty! I seard a New York strip steak
    About four minutes per side let it rest while I cooked
    The vegetables then quickly sliced it up and added it. Also I used a yellow squash cut into mezza lunas instead of a carrot. Also I used snap peas instead of snow peas (that was all I could find). Sauce was good but I added a little salt at the table. Thanks for this!

  6. Thanks Kimberley for a delicious recipe. Just a few small variations people might find helpful.
    As soon as th beef is seared on all sides, take it out of the wok, until the last simmer phase with th sauce, yr steak will be even more succulent.
    If you have people who are really sensitive to all”hot stuff”, just leave out the ginger, and put a sauce bowl of th preserved ginger that is served with such on th table, diners help themselves, and this is sweet also,for those with a big sweet tooth.
    I make the sauce using a bare tablespoon of brown sugar, and swap th water for stock, adds to depth of flavour.
    Thanks again for a delicious fast stir fry.
    Ps, love your flash Oxo wok!

    1. Hi Alan, I’m glad you enjoyed it and appreciate the feedback and the tips, thank you!

  7. This stir fry was amazing!! I skipped the hoisin sauce (didn’t have any) and added some of your black bean sauce and served it with noodles. I had rave reviews from my family. This was better than takeout!! I’ll definitely be making this again!!

  8. Discovered your recipe because my snow peas were ready to pick and I needed a simple stir-fry to suit. I found this particular combination of veggies to be very elegant and pleasing with it’s savoury flavour. It really showcases the snow peas perfectly. Personally, it was a bit sweet for me and so i’ll cut back the sugar next time to about one tsp. I had a porterhouse steak on hand, so fried it ahead in the cast iron pan, then cut it up into strips after resting. Lovely dish, thanks so much!

  9. Well That just looks delicious. I’m actually going to try and make this….but I think I’m going to add Water Chestnuts to mine.

    1. You can use any tender cut of beef and even flank steak or top round will work fine as long as you don’t cook it too long (otherwise it will toughen).

    1. Hi Thalia! I know, I love good take-out, too, but really as insanely quick and easy as some of the most popular Chinese dishes are, it’s crazy not to make it at home. 15 minutes and it’s ready – it takes longer than that to get in the car and go order out, or to call the order in and wait for delivery!