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A Cooking Adventure with Thom

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Beef with Snow Peas & Mushrooms Stir Fry

Thom Hackett
Simple Art of Vietnamese Cooking

Servings: 2


Beef with Snow Peas & Mushrooms Stir Fry


This is an uncomplicated but textural, satisfying, and spicy dish adapted from the Chinese.  For two people it constitutes a one-course meal; for four, it could be part of a large dinner.



1 cups rice, Jasmine, steamed
4 cloves garlic, minced
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons dry sherry
teaspoon sesame oil
teaspoon fresh ground black pepper
2 teaspoons peanut oil, plus 1 tablespoons
pound lean boneless beef, cut into very thin slices
10 shiitake mushroom
1 red onion, cut into thin wedges
1 teaspoon Sate-Chili Oil
1 carrot, cut into very thin rounds
1 tablespoon oyster sauce
cup chicken stock
pound snow peas

Cooking Method

Prepare the rice and set aside.


In a large bowl, combine the garlic, sugar, soy sauce, sherry, sesame oil, pepper, and 2 teaspoons of the peanut oil. 

  1. Add the beef and mix to coat evenly. 

  2. Set aside to marinate at room temperature 1 hour or cover and refrigerate overnight.

In a medium bowl, cover the mushrooms with hot water and soak until soft, about 20 minutes. 

  • Drain, rinse well, remove the stems, and cut into quarters.

In a wok over high heat..

  1. Add tablespoon of the oil and when smoking, add the onion. 

  2. Stir-fry for 1 minute.

  3. Add the beef and chili flakes. 

  4. Stir-fry until the beef is just cooked, about 2 minutes. 

  5. Remove to a plate.

Return the wok to high heat...

  1. Add the remaining 1 tablespoon oil. 

  2. When smoking, add the mushrooms and carrot rounds and stir-fry for 1 minute. 

  3. Add the oyster sauce and chicken stock and cook until reduced by half, about 2 minutes.

  4. Add the snow peas and cook for 1 minute. 

  5. Return the beef mixture to the wok and cook just to heat through. 

Serve with the rice.

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