Ginger Beef & Mushroom Stir-Fry
A savory, iron-rich flank steak and shiitake mushroom stir-fry tossed with crisp sugar snap peas. Served over quinoa for a satisfying, energy-boosting lunch that comes together in minutes.
Prep
10 min
Cook
10 min
Total
20 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Wok · Large skillet · Knife and cutting board
Time saver
Meal prep: This holds up wonderfully in the fridge for up to 3 days. Store the stir-fry and quinoa together, and reheat gently in the microwave or on the stove.
Do these three things first
- 1Prep cups shiitake mushrooms (sliced), inch fresh ginger (minced)
- 2Cook or warm any pre-cooked grain before assembly
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Place a large skillet or wok over…
- 01
Place a large skillet or wok over…
Place a large skillet or wok over medium-high heat and add the cooking oil.
Tap card to mark done - 02
Add the thinly sliced flank steak
Add the thinly sliced flank steak. Sear for 2-3 minutes until browned on the edges, seasoning lightly with a pinch of black pepper, then transfer the steak to a plate.
Look for: browned on the edges, seasoning lightly with a pinch of black pepper, then transfer the steak to a plate
Tap card to mark done - 03
Add a small splash of water if…
In the same skillet, add a small splash of water if the pan is dry, then toss in the shiitake mushrooms and sugar snap peas. Sauté for 3-4 minutes until the mushrooms are tender and the peas are bright green but still crisp.
Look for: the mushrooms are tender and the peas are bright green but still crisp
Tap card to mark done - 04
Lower the heat to medium
Lower the heat to medium. Return the steak to the skillet.
Tap card to mark done - 05
Stir in the minced ginger and soy…
Stir in the minced ginger and soy sauce, tossing everything together for 1-2 minutes until the ginger is fragrant and the sauce evenly coats the beef and vegetables.
Look for: the ginger is fragrant and the sauce evenly coats the beef and vegetables
Tap card to mark done - 06
Divide the cooked quinoa between two bowls…
Divide the cooked quinoa between two bowls and top generously with the stir-fry.
Ready when: everything is assembled and ready to enjoy
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