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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
  • 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, optional


  • 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 to pan; heat through. Serve with rice if desired.
Nutrition Facts
1 cup: 265 calories, 9g fat (2g saturated fat), 46mg cholesterol, 863mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

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Average Rating:
  • Jennifer
    Jun 30, 2020

    Add sugar to adjust the salt level. Also fresh ginger. Taste the sauce before making the mistake I did. Make the necessary adjustments, then add the sauce. It’s definitely better now that I added 1/4 c of sugar.

  • Cindy
    Jun 30, 2020

    I made this. It was good, but a little bit bland. When I make it again, I will include some ginger and some black pepper, especially with the meat.

  • Denise
    Jun 28, 2020

    No comment left

  • No_Time_To_Cook
    Apr 9, 2020

    I really enjoyed this recipe. I made it exactly as it said. I don't think I would do anything different next time.

  • scrambledwithcheese
    Aug 16, 2019

    Disappointing recipe. There was nothing special about this and it seemed like it was missing something. The snowpeas were not cheap and neither was the steak, so it seems like a waste of some good ingredients. I am really surprised at the amount of positive reviews. This was nothing special and not very good.

  • guamhead
    Mar 1, 2019

    No comment left

  • cherwingate
    Feb 9, 2018

    This was very good, however, next time I would make a slight change. I doubled the sauce ingredients as I had a large quantity of vegetables to use up. The sauce is just a bit too strong on the sherry for my tastes, so I would use half water or stock next time. I also used canned mushrooms as I had no fresh ones on hand, and they worked fine. I also substituted broccoli for the snow peas, which was yummy.

  • MarilynRaz
    Jan 19, 2017

    Very nice! Flavorful. I've made it with broccoli too!

  • Robby1
    Sep 1, 2016

    This is an excellent stir-fry! Simple and delicious. Love the sauce, not salty at all. Could not get snow peas, but used sugar snap peas instead. They were delish!

  • JRocandJordysMom
    Apr 21, 2016

    This was very good. I made the mistake of using regular soy sauce, it was very salty. I will switch to reduced-sodium next time. I made 3 slight changes: 2 packets of Splenda instead of sugar, switched out the 1 tablespoon of oil and used PAM to saute the mushrooms ad onions, and I used top round beef cubes, sliced in half. I also added crushed red pepper flakes to add some heat.