This 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!
Who doesn’t love takeout?
This beef snow pea skillet is a super easy fake-out take-out meal that your entire family will love, and you’ll love that you made it from scratch!
And, because the beef is thinly sliced, the pieces quickly marinate in soy sauce, garlic, ginger, honey, and chili paste, making this a fast dinner for any weeknight.
It’s all of the traditional flavors of your favorite Asian-inspired skillet stir fry, made right at home, in a snap.
Trust me, your family is going to love this Asian-inspired dish!
Ingredients for beef snow pea skillet
- Sirloin beef tips – Affordable and easy to find at any local grocery store, sirloin beef tips are the perfect cut of meat for this recipe.
- Snow peas – Snow peas are crunchy and sweet, and because they’re thin, they cook up quickly!
- White mushrooms – These mushrooms soak up all of the flavors of the sauce, and provide a meaty bite.
- Marinade – The combination of honey, soy sauce, garlic, ginger, and chili paste, create a perfect balance of sweet, spicy, and savory.
- Corn Starch – This is used to help thicken the sauce.
- Low sodium soy sauce – Using low sodium soy sauce here helps keep the sodium content of our dish low, but feel free to use regular if that’s what you have on hand.
Alternative proteins for the beef snow pea skillet
If you can’t find sirloin tips, don’t worry!
You could easily substitute thinly sliced skirt steak, or flank steak, they would also marinate and cook quickly in the pan.
If you’re looking to make this dish meat-free, opt for large portobello mushrooms. They have a savory, meaty texture that vegetarian guests will love.
Other vegetable additions
So many vegetables work well with this beef snow pea skillet.
You could use snap peas, broccoli, or even bok choy. The possibilities are endless!
Storage and leftovers of beef snow pea skillet
Leftovers can be kept in an airtight container for up to 3 days in the refrigerator.
Reheating is as simple as putting a serving in a microwave-safe dish, for 2-3 minutes.
More Asian-inspired recipes
- Looking for a healthier dish? Try my Healthier General Tso’s Chicken
- Craving some Thai flavors? Try my Thai Beef Drunken Noodles
- Want a fast meal? Try my 20 Minute Healthier Orange Chicken
- Love using your
air fryer ? Try my Air Fryer Beef and Broccoli
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!
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 tablespoon honey
- 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
- 2 tablespoons honey
Instructions
For beef and vegetables:
- In a large bowl add thinly sliced beef, garlic, soy sauce, water, ginger, chili garlic paste, corn starch, honey, and baking soda.
- Stir together until evenly coated - Optional: the meat can 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 minutes 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.
Notes
The meat can marinade for up to 24 hours.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 752Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 209mgSodium: 1628mgCarbohydrates: 33gFiber: 5gSugar: 19gProtein: 70g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Susan Smith
Wednesday 8th of April 2020
Home for pandemic looking for a ground beef and snow pea recipe and this popped up. Hmmm. I used the marinade sans baking soda , mixed rest of marinade the burger. Let itset in fridge.for an hour. Putting rice to cook after hour. I formed the meat mix into meat balls. Brown in the t oil. Mix sauce and add 1/2 when meatball brown. Add mushroom s. I was working what I had. I used a small can of mushrooms with the brot h from the can. I then added the snowpeas.stir, cover. Rice on plate, add and stir sauce. Serve. This wwwould have been so much bettter with fresh shrooms but was pretty good.
Gail
Saturday 7th of January 2017
What amount of brown sugar to use as substitute for Truvia? Sounds delish.
nutmegnanny
Wednesday 11th of January 2017
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.