Sautéed Beef and Mushroom Stir Fry with Ginger and Snow Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender strips of beef quickly stir-fried with mushrooms, crisp snow peas, and fragrant ginger, a Whole30 friendly Asian-inspired dish. This asian-inspired beef (whole30, gluten free) ready in about 25 minutes pairs flank steak, olive oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak and stir-fry for 2-3 minutes until just browned but still tender. Remove beef and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the pan, then add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 2 cups sliced shiitake mushrooms and 2 cups trimmed snow peas to the pan. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Return beef to the pan and add 3 tbsp coconut aminos, 1 tsp sea salt, and 1/2 tsp black pepper. Toss everything together and cook for another 1-2 minutes until heated through and sauce lightly coats ingredients.
  5. Step 5: Remove from heat and garnish with 2 thinly sliced green onions before serving.

Frequently asked questions

How long does Sautéed Beef and Mushroom Stir Fry with Ginger and Snow Peas take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Beef and Mushroom Stir Fry with Ginger and Snow Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Sautéed Beef and Mushroom Stir Fry with Ginger and Snow Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Beef and Mushroom Stir Fry with Ginger and Snow Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Beef and Mushroom Stir Fry with Ginger and Snow Peas whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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