20 Minute Beef Snow Pea Skillet

This 20 minute beef snow pea skillet is the perfect fast weeknight meal with a little takeout fake-out feel. Made all in one skillet and easily served alone or on top of rice. You’ll love how easy and delicious this meal is to make! 

This 20 minute beef snow pea skillet is the perfect fast weeknight meal with a little takeout fake-out feel. Made all in one skillet and easily served alone or on top of rice. You'll love how easy and delicious this meal is to make!

Disclosure: This post is sponsored by Truvia. As always all opinions are 100% my own. 

My husband has a major love for Chinese takeout. I, on the other hand, hate most Chinese takeout. I’m so super picky about what meals I will order and most of the time I’m disappointed because I find the food too oily and 20 minutes after eating I’m dying of thirst. Plus (and I know I’ve talked about this before) it freaks me out that Chinese takeout is so cheap. Where are they buying their meat?!

So, lately, I’ve been trying to make our takeout instead of actually ordering takeout. Makes sense, right? 

This 20 minute beef snow pea skillet is the perfect fast weeknight meal with a little takeout fake-out feel. Made all in one skillet and easily served alone or on top of rice. You'll love how easy and delicious this meal is to make!

Making your own versions of your favorite Chinese takeout makes it even easier to customize depending on what’s in season or what’s in your fridge. The sauce I used with this beef dish is my go-to brown sauce that I use almost every single time I make a beef stir fry or skillet. It’s super simple and can be played around with to add more ginger, garlic or spicy flavor. Sometimes I like to even throw in lemongrass. Seriously, it’s so delicious with almost any flavor combination!

Now, this dish has a bit of sweetness to it and that is thanks to my new favorite Truvia product – Truvia Nectar. It can be used in place of honey or in this case, in place of the brown sugar I typically add to this sauce. I also threw in TONS of snow peas and mushrooms to this skillet dish. I love snow peas because they are great for snacking and even been when thrown into fake-out takeout. Plus you just toss them in right at the end and they slightly soften up in minutes.

Totally delicious in every. single. way.

OHHHHHHHHH and this 20 minute beef snow pea skillet is READY in just 20 minutes! I mean, duh that’s in the title but I feel like it needs to be reiterated. SOOOOOOOOOOEASY!

This 20 minute beef snow pea skillet is the perfect fast weeknight meal with a little takeout fake-out feel. Made all in one skillet and easily served alone or on top of rice. You'll love how easy and delicious this meal is to make!

{Looking for more delicious take-out fake-out recipes? Try my easy beef and vegetable stir-fry, spicy garlic pork stir fry, healthier general tso’s chicken, spicy pork noodle bowl, 20 minute healthier orange chicken, spicy cashew chicken or my spicy beef with peanuts.}

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20 Minute Beef Snow Pea Skillet

This 20 minute beef snow pea skillet is the perfect fast weeknight meal with a little takeout fake-out feel. Made all in one skillet and easily served alone or on top of rice. You'll love how easy and delicious this meal is to make!

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

For beef and vegetables: 

  • 1-1/2 pound sirloin beef tips, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon water
  • 1 tablespoon grated ginger
  • 1 tablespoon chili garlic paste, optional
  • 1 tablespoon corn starch
  • 1/2 teaspoon Truvia Nectar
  • 1/2 teaspoon baking soda
  • 1 tablespoon olive oil
  • 1 pound snow peas
  • 8 ounces sliced white mushrooms

For sauce:

  • 1/2 cup low sodium soy sauce
  • 2 tablespoons flour
  • 1 tablespoon Truvia Nectar 

Directions:

For beef and vegetables:
In a large bowl add thinly sliced beef, garlic, soy sauce, water, ginger, chili garlic paste, corn starch, Truvia Nectar and baking soda. Stir together until evenly coated. (Optional: you can let you meat marinate for up to 24 hours)

In a large skillet set over medium-high heat add olive oil. Once the oil is hot and slightly smoking add the beef and saute for a few minute to start browning the meat. Add in the mushrooms and half the sauce. Cook until the beef is cooked and the mushrooms have started to soften.

Add the snow peas and the remaining sauce. Cook for a few more minutes until the snow peas have cooked slightly and the sauce has thickened.

Serve over rice if desired.

For sauce:
Add all ingredients to a measuring cup and whisk to combine, set aside until ready to use.

 

22 Responses to “20 Minute Beef Snow Pea Skillet”

  1. #
    1
    Tori//Gringalicious — September 15, 2016 at 5:35 am

    Yum! This is so my kinda dinner!

  2. #
    2
    Karen @ Seasonal Cravings — September 15, 2016 at 6:33 am

    Love a quick dinner that my kids will actually eat. They love snow peas! It looks delicious!

  3. #
    3
    Kelly @ Nosh and Nourish — September 15, 2016 at 2:13 pm

    The perfect weeknight meal!! Love all the snow peas. YUM!!

  4. #
    4
    Angie | Big Bear's Wife — September 15, 2016 at 3:48 pm

    I would literally want to eat all of this! Might have to make this Saturday!

  5. #
    5
    Lauren Kelly Nutrition — September 15, 2016 at 4:33 pm

    What a beautiful dish- I love snow peas!

  6. #
    6
    Dorothy at Shockingly Delicious — September 15, 2016 at 5:08 pm

    20 minutes for dinner? I am all in, with no reservations!

  7. #
    7
    Jessica @Savory Experiments — September 15, 2016 at 6:12 pm

    I’m always on the hunt for new weeknight meals. This one looks like a keeper!

  8. #
    8
    Sheila @ Life, Love, and Good Food — September 15, 2016 at 10:22 pm

    I love stir fry and agree it’s so much better than takeout. Great recipe! Gotta try that brown sauce!

  9. #
    9
    Ashley @ Wishes & Dishes — September 15, 2016 at 10:23 pm

    I happen to LOVE Chinese takeout but homemade is so much better! Love the hint of sweetness.

  10. #
    10
    Michelle De La Cerda — September 15, 2016 at 10:23 pm

    My kind of dinner. 20 minute meat and veggie dinner!

  11. #
    11
    Amanda | The Chunky Chef — September 15, 2016 at 10:34 pm

    MUCH better than take-out for sure!!

  12. #
    12
    cathy | Lemon Tree Dwelling — September 16, 2016 at 1:14 am

    Such a flavor packed dish! The perfect alternative to takeout!

  13. #
    13
    Kimberly — September 16, 2016 at 11:39 pm

    Gorgeous, this sounds so tasty and the fact that it’s so quick to prepare makes it all the better!

  14. #
    14
    Laurie McNamara (Simply Scratch) — September 17, 2016 at 10:36 am

    This is TOTALLY my kind of meal!

  15. #
    15
    Joanie @ ZagLeft — September 18, 2016 at 2:12 pm

    Such a beautiful meal and so much better than takeout!

  16. #
    16
    Meg @ With Salt and Wit — September 19, 2016 at 12:41 pm

    This looks amazing! Makes me want to eat in always!

  17. #
    17
    Carolyn — September 26, 2016 at 9:54 am

    Easy meals that are this good make me incredibly happy!

  18. #
    18
    Aly ~ Cooking In Stilettos — September 26, 2016 at 10:55 am

    20 minutes until a dish is ready that is way better than takeout – love this recipe! It looks amazing.

  19. #
    19
    Carolyn — November 23, 2016 at 4:47 pm

    When do you add the baking soda? It is not in the directions at all, just the ingredients list.

    • nutmegnanny replied: — November 26th, 2016 @ 4:03 pm

      Hi Carolyn! So sorry about that! It’s been fixed in the recipe 🙂

  20. #
    20
    Gail — January 7, 2017 at 1:32 pm

    What amount of brown sugar to use as substitute for Truvia? Sounds delish.

    • nutmegnanny replied: — January 11th, 2017 @ 9:29 pm

      Hi, Gail! For the 1/2 teaspoon Truvia nectar in the beef use 1 teaspoon brown sugar. In the sauce, use 3-4 tablespoons brown sugar for the 1 tablespoon Truvia nectar. The amount of sugar you use in the sauce will depend on your likeness of sweetness in your homemade Asian food. I usually recommend adding less brown sugar at first and then adding more after tasting if you want it sweeter.

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