Beef, Shiitake and Snow Pea Stir-Fry

posted in: Asian, Beef, Main Dish        date:

Steak, Shiitake and Snow Pea Stir Fry

Eric and I love making takeout type dishes at home. We’ve made this one twice now, and it’s easily become one of our favorites. The funny thing is, when we tried it for the first time a few months ago, I wasn’t sure how either of us would like the mushrooms. See, in the not so distant past, the only mushrooms we ate were stuffed and/or fried. We’ve been branching out, though, and this dish was one of the first ones we made using mushrooms.

I made a couple small changes to this recipe. First of all, there was no garlic in it! We put garlic in nearly everything, so naturally I added a couple cloves to this. Second, I’m not a huge fan of Chinese five-spice powder. I like it in some things, but I thought this dish would be fine without it (which it was). The cilantro really works in this dish and adds plenty of freshness and flavor. The snow peas retain some of their crisp texture, and that balances out the tender mushrooms. There’s a little heat from the Sriracha, but you can add more if you like things especially spicy. The best part about this dish is that it cooks in about seven minutes. Once everything is chopped and sliced, this meal comes together in no time.

Steak, Shiitake and Snow Pea Stir Fry

  • YIELD: serves 4
Ingredients
  • 1 1-pound top sirloin steak, cut into 2-inch long, ¼-inch thick slices

  • 1 tablespoon sesame oil

  • 1 tablespoon minced or grated fresh ginger

  • 2 cloves of garlic, minced or pressed

  • 8 ounces fresh shiitake mushrooms, stemmed and thickly sliced

  • 8 ounces fresh snow peas

  • 1 bunch green onions, thinly sliced (about 2 cups)

  • 1 cup fresh cilantro, chopped

  • 5 tablespoons hoisin sauce

  • 2 tablespoons Sriracha or other chili-garlic sauce

Directions
  • 1

    Lightly season beef with salt and pepper. In a wok or large nonstick skillet, heat oil over medium-high heat. Add ginger, garlic and mushrooms. Stir constantly until mushrooms are tender, about 3 minutes.

  • 2

    Add beef and continue cooking an additional minute, until the beef is browned on the outside but still pink in the center. Add snow peas, half of green onions and half of cilantro. Cook, stirring constantly, for 1 minute. Stir in hoisin and Siracha and continue cooking 1-2 minutes, until beans are crisp-tender and beef is cooked through. Season with salt and pepper, if needed.

    Transfer to bowls and top with remaining green onions and cilantro. Serve over rice, if desired.

SOURCES:
  • Bon Appétit, October 2010
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COMMENTS: ( 13 )
  • Blog is the New Black

    Looks awesome! Great pics. I’ve been wanting some new beef recipes. 🙂

    • Courtney

      Thanks! We don’t eat a lot of beef, but we’ve made this twice now, which usually means it’s a winner for us. 🙂

  • Julie Oliver

    That is a beautiful dish. Your presentation of the dishes you make are wonderful! I will have to try this on my diet. I only hope I can find some of these spices. Maybe Dave will take me to Fresh Market!

  • Michael

    If you guys are looking to do more asian dishes, I would suggest getting some dried garlic and onion in oil, to use in place of the fresh garlic.

    And as always, use some fish sauce. Thai food is super easy, and uses the same basic spices/seasonings/sauces. Give me a holler if you want some thai recipes ala surin.

    • Courtney

      Thanks for the advice, Michael! We have fish sauce, and we’ve used it in some of the other Asian dishes we’ve made. I was nervous to use it at first, but it adds so much flavor. We would both love some Surin recipes; that was one of our favorite restaurants when we lived in Birmingham.

  • This looks delicious, I love anything that calls for Siracha.

  • We DO have the same place mat! This looks SO good! Great pictures too!!

    • Courtney

      That’s so funny! I thought we did when I saw your picture. We clearly both have good taste. 🙂

  • Rich

    Okay, that looks absolutely fantastic! It sounds great (I like the addition of garlic, but then again, who doesn’t like garlic? No one I know, and if I did know someone who didn’t, I would want to un-know them), and the presentation is fantastic …

  • I finally got around to making this and it was oh so fantastic! And so easy~ perfect for a quick dinner.

    • Courtney

      I’m so glad you enjoyed it! It really is such an easy dinner, but it’s also got a ton of flavor. I love recipes like that!

  • I made this last weekend and it was awesome! We loved it! I sadly did not get a photo of it since my camera was still packed away in a box but we will be having it again I’m sure!

    • Courtney

      I’m so glad you liked it, Jessica! I remember having all my things packed after our move, and it’s so nice once everything is put where it belongs. Good luck unpacking and settling in!