Asian Beef with Sugar Snap Peas

So Chinese food… it’s pretty amazing isn’t it?  I LOVE ordering Chinese takeout, but I hate paying for it.  Grrrr.  I stumbled across a recipe for Asian beef and snow peas and knew we just had to try it.  It seems like I end up fixing more chicken than anything else, so I’ve been looking for more and more non-chicken meals, and this one was a winner!!


Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight! Like your favorite take-out meal, but WAY better!
The original recipe called for snow peas, but we couldn’t find them at our grocery store, so I opted for snap peas instead 🙂  It was a delicious switch-out!

What’s one of your favorite things to order from a Chinese restaurant?  Admittedly, my favorite dish is chicken in garlic sauce (see?  More chicken… smh)… but I have to tell you, the sauce in this dish is fantastic and rates right up there with the flavors of my favorite dish.  I think the sauce would go wonderfully with just about any Asian type of meal… chicken, tofu, veggies… YUM!

The beef part of this dish calls for flank steak, although you could substitute with  your favorite cut of meat.  If you would like some tips on slicing the flank steak, check out my descriptions and pictures in my Mongolian Beef recipe… you’ll be using the same method in this recipe 😀

So slice up your meat, toss with cornstarch, and set aside.  Saute your mushrooms in a large skillet or wok (do you guys have a wok?  I want one!).  While they’re browning, whisk your sauce ingredients together in a bowl and set it aside.  Now you’re going to remove your mushrooms to a plate once they’ve finished browning, and add your beef to the pan, adding more oil if necessary.  You want the beef to get browned, so you may need to cook it in batches.

While the beef is cooking, partially steam your peas in the microwave, or boil them for about 2 minutes or so.  Next, add your cooked mushrooms and peas to the beef in the skillet, add your sauce and cook on high heat for about a minute.

Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!

Now I served this over my sticky coconut rice recipe (found HERE), but go ahead and serve this over any rice you’d like… it’s your dinner 🙂

This Asian beef recipe would go super well with Spicy String Beans or Crab Rangoons!

I hope you make this meal, I think you’ll all love it!!

Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!

Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!

Can’t you just practically taste those savory Asian flavors?

Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!

Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!

Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!

Recipe adapted from Julias Album

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Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!

Asian Beef with Sugar Snap Peas

Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!
5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4 servings


  • Asian Sauce:
  • 1/2 cup low sodium soy sauce
  • 5 tablespoons brown sugar
  • 6 cloves garlic - minced
  • 1/2 teaspoon ginger
  • 2 teaspoons rice vinegar
  • --------------------------------------------
  • 10 oz snap peas
  • 4 tablespoons olive oil
  • 10 oz mushrooms - sliced thinly
  • 1 pound beef - thinly sliced (sirloin steak strips, flank steak, or any other steak)
  • 2 cups cooked rice


  • Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add sliced mushrooms and cook them on high heat, stirring occasionally, until they brown. Salt them midway through. Remove mushrooms to a plate.
  • Microwave the peas for 2 minutes (or boil), and set aside.
  • To the same skillet, on high heat, add 2 more tablespoons of olive oil. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown. Cook meat until both sides are browned. Remove this batch to a plate. Add a second batch of meat, and repeat.
  • Whisk together sauce ingredients and set aside.
  • Return all of the cooked meat back to the skillet. Add the peas and cooked mushrooms, then the sauce. Cook on high heat for about 1 minute.
  • Serve over rice.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

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Recipe Rating

41 comments on “Asian Beef with Sugar Snap Peas”

  1. Just to be clear as it lists both types of pea’s…you can use either snap or snow? The title says snap the recipe lists snow.

  2. Love love love.  Next time I would drench beef in corn starch to thicken sauce.  Great flavour 

  3. I’m making this for a Chinese class I’m taking. I’m making it the night before. How do you recommend I put it all together? Should I keep everything separate and then put it together the next day? Or should I mix it tonight and then microwave it the next day? I want to make sure it still tastes super yummy!

    • Hi Clara 🙂 I can’t say for certain, as I’ve never made this stir fry ahead of time… but my best guess would be to cook it as directed in the recipe, but make sure to not cook the beef too much, since it’ll be reheating the next day in the microwave. If you’re making rice to serve it with, cook it then put it in an airtight container in the refrigerator. Put the cooked stir fry in another airtight container. Then when you’re ready to serve, microwave each container separately and serve them together 🙂

  4. Is all your recipes low carb?

    • Hi Mary 🙂 I share a wide variety of recipes, from low-carb to indulgent… if you’re looking for low carb recipes specifically, try searching for “low carb” in the search box on the right hand side of the site 🙂

  5. This was easy and delicious. I doubled the recipe and added water chestnuts. I had jasmine rice in the pantry but everything else I got at Publix, less than $20!! I will make this again.

    • That is so April, I’m SO happy you loved it!! Hearing things like that just make my day 😀 Water chestnuts would be completely fantastic in the dish… I’ll do that the next time I make it, thanks for the tip 🙂

  6. I do have a wok! I am so with you on the chicken thing! We do so much with chicken. I am pinning this and will try it. Thank you!

  7. I love stir fry and this recipe looks really good! I’m going to pin it to try later.

  8. This looks so wonderful! It makes me hungry!

  9. This looks as tasty as it sounds! I’ll have to give it a try. 🙂

  10. sooo yummy indeed…I love the green peas, so yuum…TFS and happy Wednesday..

  11. This looks absolutely incredible! Everything you share looks beautiful and delicious. Thanks for linking up with “Try a New Recipe Tuesday.” Can’t wait to see what you share this week.

  12. Hello cute lady! I’m loving it. Pinned and tweeted. Thank you so much for partying with us. I hope to see you tonight at 7 pm. We love to party with you! Happy Monday! Lou Lou Girls

  13. Yum! My kids would love this. They love Chinese takeout but it doesn’t seem like we really have any place really good near by anymore…we’ll give your recipe a try! Thanks for sharing it with us at #FoodieFriDIY…hope to see you at the party again tonight!

  14. Yum! This sounds like the perfect dinner! Thank you for linking up at The Wednesday Round Up and we hope to see you back next week!

  15. We would just love this dish, it looks delicious. Thanks so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

  16. First off, I ♥♥♥ your header…cilantro is one of my favorites…have you ever put it in a tossed salad, you really should try it! The Asian beef/sugar snap peas looks and sounds delicious…thanks for sharing the recipe. I will be trying it, soon.
    My favorite oriental dish is Singapore Rice Noodles…and no, I don’t own a wok, unfortunately.
    Have a great weekend.

  17. I love asian stir fries like this. Definitely making the recipe for dinner this week – loving all that delicious sticky sauce especially!

  18. This looks fantastic. Can’t wait to try it. Pinned for dinner!

  19. This looks amazing and I am pinning it! I don’t like eating Chinese out because it can be so loaded with sodium and preservatives!

  20. This looks so good!