quick beef stir-fry

At least a few times a month, I test out a new recipe that I’ve found in a magazine, online, got from a friend or have been waiting to try from one of my cookbooks. I get so bored of eating the same things over and over again for dinner that I am always trying to find new recipes. Plus it keeps it interesting – I get excited to see what a new dish will taste like :)
Last week I tested out a stir-fry. It was pretty quick and tasty, but I thought it was a little too heavy on the ginger flavor. I don’t use ginger regularly, so I bought already minced, fresh ginger from the market, which might have affected the taste a little. Besides that, I thought it was a pretty good dish and a great way to eat more veggies. I also don’t cook up a lot of beef, so I thought this was a good recipe to help me get used to cooking beef in different ways.
I served this stir-fry on top of cooked brown rice and it left enough for a few leftovers for dinners and lunches.

Beef, Mushroom & Snow Pea Stir-fry

Beef, Mushroom & Snow Pea Stir-fry
1 pound top sirloin steak
1 tablespoon Asian sesame oil
1 tablespoon minced or grated fresh ginger
2 cloves of garlic, minced
8 ounces mushrooms (I used a mix of shiitake, button and crimini)
8 ounces fresh snow peas
1 bunch green onions, sliced thinly
1 cup fresh cilantro, chopped
5 tablespoons hoisin sauce
2 tablespoons chili-garlic sauce
Lightly season beef with salt and freshly ground black pepper. Slice into ¼-inch thick slices.
In a wok or large nonstick pan, heat oil over medium-high heat. Add ginger, garlic and mushrooms. Stir constantly until mushrooms are tender, about 3 minutes.
Add beef and continue cooking ad additional minute until beef is browned on the outside but still pink in the center. Add snow peas, green onions and half the cilantro. Cook, stirring constantly for 1 minute.
Stir in hoisin and chili-garlic sauces and continue cooking for 1-2 minutes, until beans are still crisp and beef is cooked through.
Season to taste with salt and pepper if needed.
Serve over brown rice.
(Recipe from Cook Like a Champion)