Beef, Shiitake and Snow Pea Stir Fry (Foodservice portion)

Recipe courtesy of the Mushroom Council and inspired by We Are Not Martha


Mushrooms, steak and snow peas combine beautifully in this easy Asian stir-fry.

Yield: 20 servings

Serving size: 4 oz steak and 1/2 cup vegetables (1 rounded cup)


5 pounds beef sirloin steak, cut into 2-inch by 1/4-inch strips
1 cup vegetable oil
1/2 cup minced peeled fresh ginger
2 1/2 pounds fresh shiitake mushrooms, stemmed and thickly sliced
2 1/2 pounds fresh snow peas, trimmed
5 cups sliced fresh green onions
5 cups fresh cilantro leaves, roughly chopped
1 1/2 cups hoisin sauce
3 tablespoons chili-garlic sauce


1. Season beef with salt and pepper.  Heat a small amount of the oil in a large wok, rondeau, flat top griddle or skillet over high heat; stir fry ginger and mushrooms in oil until mushrooms are tender, about 3 minutes.  Remove to hotel pan; cover to keep warm.

2. Adding oil in small amounts as needed, stir fry the beef in a single layer 1 minute or until browned but still remaining a bit pink in the center, working in batches if necessary.  Add to mushrooms.

3. Adding more oil as needed, stir fry snow peas, half of the green onions and half of the cilantro 1 minute.

4. Stir in hoisin sauce and chili-garlic sauce and continue to cook 1 to 2 minutes or until peas are tender crisp.

5. Turn into hotel pan, tossing well with beef and mushrooms. Adjust seasoning with salt and pepper.  Garnish with remaining cilantro and green onions.

Tips: Can be served cold as a salad with chilled udon noodles.

Nutrition Facts:

Calories: 280; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 30mg; Sodium: 620mg; Protein: 21g; Carbohydrates: 23g; Dietary Fiber: 4g

Family portion


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