Shiitake Mushrooms and Snow Pea Stir-Fry

The summer months are always go, go, go. Work all day only to run home just to head back out to enjoy the last bits of daylight before the sun goes down. I find myself always searching for quick dinners to make in between all of the welcome-chaos that the summertime brings. It’s so easy to find yourself in an unhealthy slump when you get busy so I find that cooking quick dinners from scratch is the perfect remedy. And stir-fry is always a great option when I’m looking for something fast but delicious. Plus, it typically provides a generous amount of leftovers, so you’ll have lunch or dinner for the following day!

The chili-garlic sauce provides the right amount of heat while the hoisin sauce adds a special touch of sweetness and stickiness. I also imagine enjoying this stir-fry with a heaping bowl of rice… Delicious!

Beef, , and Snow Pea Stir-Fry

Ingredients

1 lb sirloin steak, cut into 2-inch long, 1/5-inch-thick slices2 tablespoons extra virgin olive oil1 tabelspoon minced peeled fresh ginger8 ounces shiitake mushrooms, stemmed, thickly sliced8 ounces snow peas1 bunch green onions, sliced1 cup fresh cilantro leaves, roughly chopped5 tablespoons hoisin sauce2 teaspoons chili-garlic sauce

Begin by seasoning the beef with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and until mushrooms are tender, about 3 minutes.

Next, add the beef to the skillet until beef browns but still remains a bit pink in the center, about 1 minute.

Add snow peas, half of the green onions and half of the cilantro, stir-fry for about 1 minute.

Now, stir in hoisin sauce and chili-garlic sauce and continue to saute until peas are crisp and slightly tender, for an additional 1-2 minutes.

Season with salt and pepper and transfer to a serving bowl. Garnish with remaining cilantro and green onions. For a warm entree, serve immediately. Or if you’d like a cooler, more refreshing dish, chill in refrigerator and serve over cool udon noodles.