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Snow Peas & Beef Stir-Fry Recipe
Snow Peas & Beef Stir-Fry Recipe photo by Taste of Home

Snow Peas & Beef Stir-Fry Recipe

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Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). —Donna Lindecamp, Morganton, North Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup sherry or water
  • 2 tablespoons cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons canola oil, divided
  • 2 garlic cloves, minced
  • 1-1/2 pounds beef top sirloin steak, thinly sliced
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, cut into thin wedges
  • 1/2 pound fresh snow peas
  • Hot cooked rice

Nutritional Facts

1 cup (calculated without rice) equals 265 calories, 9 g fat (2 g saturated fat), 46 mg cholesterol, 863 mg sodium, 12 g carbohydrate, 2 g fiber, 28 g protein.


  1. In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes.
  2. Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef.
  3. In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender.
  4. Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice. Yield: 6 servings.
Originally published as Snow Peas & Beef Stir-Fry in Taste of Home September/October 2013

Nutritional Facts

1 cup (calculated without rice) equals 265 calories, 9 g fat (2 g saturated fat), 46 mg cholesterol, 863 mg sodium, 12 g carbohydrate, 2 g fiber, 28 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Dec. 13, 2014

"The absolute best stir fry I've ever tasted in my life. I love cooking this meal with my husband and his family. In place of beef though, we put in chicken and it works out just as good. Highly recommended!!!"

Reviewed Oct. 12, 2014

"Delicious, finally a really good beef stir fry recipe! I used beef tenderloin & didn't have sherry so subbed white wine, tablespoon of vinegar & 1 extra teaspoon of sugar."

Reviewed Jul. 29, 2014

"I marinated the steak longer than 15 min. and it was very tender. Also I added some celery. Very tasty."

Reviewed May. 29, 2014

"My meat wasn't very tender and I thought it needed more flavor."

Reviewed Mar. 23, 2014 Edited Apr. 14, 2014

"I sliced the meat very thin across the grain, and let it soak for at least an hour. I also added another clove of garlic, and some finely chopped fresh ginger. The meat was super tender. Next time I will add more garlic, and more ginger. It even satisfied our international host student from Beijing! It will go into our regular meal rotation."

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