This beef snow pea skillet is an ideal fast weeknight dinner with a takeout-style finish. Made in a single skillet and delicious on its own or served over rice, it’s quick to prepare and full of flavor.
Who doesn’t love takeout? This beef snow pea skillet delivers that familiar Asian-inspired flavor at home, but in a fraction of the time and without the packaging. Thinly sliced beef soaks up a simple marinade of soy, garlic, ginger, honey, and chili paste, so the dish comes together quickly and tastes like you spent much longer in the kitchen.
The combination of tender beef, crisp snow peas, and savory mushrooms tossed in a glossy, lightly sweet sauce makes this a family-friendly meal you’ll want to repeat. It’s ready in about 20 minutes and pairs perfectly with steamed rice or noodles.
Ingredients for beef snow pea skillet
- Sirloin beef tips – An affordable, readily available cut that slices thin and cooks quickly.
- Snow peas – Crisp and slightly sweet, they cook very fast and add great texture.
- White mushrooms – They absorb the sauce and add a meaty bite.
- Marinade – Honey, soy sauce, garlic, ginger, and chili paste create a balanced sweet-spicy-salty profile.
- Corn starch – Used to thicken the sauce so it clings to the beef and vegetables.
- Low sodium soy sauce – Helps control the sodium level while keeping the savory flavor.
Alternative proteins for the beef snow pea skillet
If sirloin tips aren’t available, thinly sliced flank or skirt steak are great substitutes and will marinate and cook quickly. For a vegetarian version, large portobello mushrooms can replace the beef and provide a satisfying, meaty texture.
Other vegetable additions
This skillet adapts well to additional vegetables. Try snap peas, tender broccoli florets, bell peppers, or bok choy. Add firmer vegetables earlier in the cooking process and delicate ones near the end so everything cooks evenly.
Storage and leftovers of beef snow pea skillet
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 2–3 minutes or warm in a skillet over medium heat until heated through. To preserve texture, avoid overcooking when reheating.
More Asian-inspired recipes
- Healthier General Tso’s Chicken
- Thai Beef Drunken Noodles
- 20 Minute Healthier Orange Chicken
- Air Fryer Beef and Broccoli
Beef Snow Pea Skillet
Equipment
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Skillet or large frying pan
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Mixing bowl and whisk
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Measuring cups and spoons
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 combine the thinly sliced beef with garlic, 1 tablespoon soy sauce, water, grated ginger, chili garlic paste (if using), corn starch, 1 tablespoon honey, and baking soda. Stir until the beef is evenly coated. Optional: marinate up to 24 hours.
- Heat a large skillet over medium-high and add the olive oil.
- When the oil is hot and just smoking, add the beef and sauté a few minutes until it begins to brown.
- Add the mushrooms and half of the prepared sauce. Cook until the beef is cooked through and the mushrooms start to soften.
- Add the snow peas and the remaining sauce. Cook a few more minutes until the snow peas are crisp-tender and the sauce has thickened.
- Serve immediately over rice or noodles, if desired.
For sauce:
- Whisk the sauce ingredients together in a measuring cup until smooth.
- Set aside until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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