Beef, Mushroom & Snap Pea Stir-Fry

By tulawdog

Ingredients

• 1 tablespoon minced ginger
• 12 ounces mixed shiitake & baby portabella mushroom caps, sliced
• 2 tablespoons canola oil
• 1 pound NY Strip steak, cut into 1/4" thick slices
• 8 ounces sugar snap peas, cut into small pieces
• 1 bunch scallions, sliced {divided}
• 1 cup cilantro leaves {divided}
• 5 tablespoons hoisin sauce
• 2 teaspoons toasted sesame oil
• 2 teaspoons Sriracha chile sauce
• 1/4 teaspoon 5-spice powder

Preparation

Step 1

Season the beef with salt & pepper. Combine the hoisin sauce, sesame oil, Sriracha & 5-spice powder in a small bowl. Whisk to combine & set aside.
Heat the oil in a large skillet over medium-high heat. Add in the mushrooms & minced ginger. Cook until the mushrooms released their liquid & they are beginning to brown, about 10 minutes. Add in the beef & cook until the beef is browned, about 5-10 minutes. Stir in the snap peas, half of the scallions & half of the cilantro. Cook, stirring, for about 2 minutes, or until the snap peas are just tender. Add in the sauce, and stir to combine & heat through.
Transfer the stir-fry to a serving bowl, scatter the remaining scallions and snap peas on top & serve.