Asian “Beef” With Mushrooms and Snow Peas

Here’s a super-quick, super-easy, delicious meal  I like to make on busy days. Or when I’m feeling lazy :).

Note:  You can speed this up even more by preparing your sauce and veggies ahead of time and by using one of the greatest inventions ever, instant rice. I usually serve mine with egg rolls. And of course I also made this vegetarian by using Gardein Beefless Tips.




3 Tbs. soy sauce

2 Tbs. rice wine vinegar

1 Tbs. brown sugar

1 tsp. corn starch

1 Tbsp. vegetable oil

1 Tbsp. chopped ginger from a jar

1 Tbsp. minced garlic

1 pkg. Gardein Beefless Tips

8 oz. snow peas (I cut mine in half to make them easier to eat)

8 oz. cremini mushrooms, sliced


1. In a small bowl, combine the soy sauce, rice wine vinegar, brown sugar and corn starch. Set aside.

2. Heat oil in a skillet over medium heat. Stir-fry ginger and garlic for 30 seconds. Add the Beefless Tips and brown for 2-3  minutes on each side. Add the vegetables and stir-fry for an additional 3 minutes. Add the soy sauce mixture; bring to a boil. Lower heat and simmer until the sauce thickens, about 1 minute. Serve over rice or noodles.

*Adapted from

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