Make the Sauce

In a small bowl, whisk together soy sauce, brown sugar, minced garlic, ginger, and rice vinegar until smooth. Set aside.

Cook the Snow Peas

Bring a medium pot of water to a boil. Add the snow peas and cook for about 5 minutes, just until tender-crisp. Drain and set aside.

Sauté the Mushrooms

Heat a large skillet over high heat. Add 2 tablespoons olive oil, then the sliced mushrooms. Cook for a few minutes, stirring occasionally, until they turn golden brown. Sprinkle with a little salt midway through cooking (not too much, since the sauce will add salt later). Remove the mushrooms and set aside.

Sear the Beef

In the same skillet, add the remaining 2 tablespoons olive oil and let it heat until shimmering. Add the sliced beef in a single layer — do this in batches if necessary so the meat sears properly.

Cook for about 1–2 minutes per side, until nicely browned. Transfer each batch to a bowl as you finish.

Combine Everything

Once all the beef is cooked, return it to the skillet along with the mushrooms and snow peas. Pour the prepared sauce over the top and stir everything together over high heat for about 1 minute to coat evenly.

Remove from heat, cover the skillet with a lid, and let it rest for a minute to allow the flavors to blend.

Serving Tip:

Serve this flavorful stir-fry over steamed rice, noodles, or cauliflower rice for a lighter option.