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Snow Peas & Beef Stir-Fry

 Snow Peas & Beef Stir-Fry
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
  • 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

2 of 2

Snow Peas & Beef Stir-Fry (continued)

Directions (continued)

  • to pan; heat through. Serve with rice. Yield: 6 servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.