The Best Beef & Pea Sprout Stir-Fry: Simple, Nutritious, and Ready in Minutes

Quick Beef & Pea Sprout Stir-Fry with Oyster Sauce

This Gyuniku Tomyo Oyster Itame is the perfect solution for a busy weeknight dinner or a quick, healthy lunch. By using affordable, nutrient-dense ingredients like pea sprouts (Tomyo) and shimeji mushrooms, you can create a savory, satisfying meal in less than 15 minutes.

I used beef cut for yakiniku (Japanese BBQ) in this version for a bit of heartiness, but thinly sliced beef (komagire) works just as well. The rich umami of the oyster sauce, paired with aromatic garlic and ginger, creates a professional-quality flavor with very little effort.

Why Pea Sprouts (Tomyo)?

Pea sprouts are the young leaves and stems of green peas. They are a nutritional powerhouse, providing an excellent source of:

Vitamin K & Vitamin A
Folic Acid
Vitamin C

Nutritionist’s Tip: To get the most out of your pea sprouts, don’t overcook them! A quick toss at the end of the stir-fry keeps them crisp and preserves their heat-sensitive vitamins.

Nutrition Facts (Per Serving)

Calories: 215 kcal
Protein: 17.4g
Fat: 13.4g
Carbohydrates: 7.1g
Salt Equivalent: 1.5g

Ingredients (Serves 2)

Beef shoulder loin: 80g
Pea sprouts (Tomyo): 110g
Shimeji mushrooms: 80g
Eggs: 90g (approx. 2 small eggs)
Grated garlic: 3g
Grated ginger: 3g
Sesame oil: 6g

Seasoning Sauce (☆):

Oyster sauce: 18g
Soy sauce: 3g
Sugar: 1g

Instructions

Prep the Vegetables: Cut the roots off the shimeji mushrooms. Do not wash them, as mushrooms absorb water and lose their concentrated umami flavor. Trim the roots off the pea sprouts and cut the stems in half.
Scramble the Eggs: Heat sesame oil in a frying pan over medium heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside on a plate.
Sauté the Beef and Mushrooms: In the same pan, add the beef, garlic, ginger, and shimeji mushrooms. Stir-fry until the beef is browned and the mushrooms have softened.
Season: Add the oyster sauce, soy sauce, and sugar. Toss well to ensure the beef and mushrooms are evenly coated.
The Final Toss: Add the pea sprouts and return the scrambled eggs to the pan. Quickly toss everything together just until the sprouts begin to wilt.

Pro Tip: We add the eggs at the very end to prevent them from absorbing too much sauce and turning a dark brown color. This keeps the dish looking vibrant and fresh!

Variations & Tips

Leftover Oyster Sauce: If you have a bottle in the fridge, try using it as a substitute for soy sauce in stews or other stir-fies to add a deeper, savory dimension.
Texture: If you prefer a bit of spice, add a pinch of red chili flakes or a dash of chili oil (rayu) at the end.

📖Related Link: Read the Japanese version of this article here! []　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!