Beef Stir Fry Snow Peas

One evening I opened the fridge and found a half-pound of flank steak, a bag of snow peas starting to wilt, and two carrots. Instead of ordering takeout, I sliced everything thin, cranked the heat, and had dinner on the table before the rice finished steaming. The sizzle and the smell of ginger hitting hot oil reminded me why stir-fry became my weeknight rescue.

I made this for a friend who swore she didnt like carrots. She ate two bowls and asked for the recipe before she left. Watching her pick out every piece of snow pea with her chopsticks, humming between bites, reminded me that simple food done right always wins.

Ingredients

• Flank steak or sirloin (450 g): Slice it thin against the grain so each piece stays tender and cooks fast without turning chewy.
• Soy sauce (1 tbsp for marinade, 3 tbsp for sauce): This brings the salty backbone to both the beef and the glaze, deepening every bite.
• Cornstarch (1 tbsp): It coats the beef and helps the sauce thicken just enough to cling without going gloppy.
• Sesame oil (1 tsp): A little goes a long way, adding that nutty warmth you smell the second it hits the pan.
• Snow peas (200 g): Trim the ends and toss them in at the last minute so they stay bright green and snappy.
• Carrots (2 medium, julienned): Thin matchsticks cook quickly and pick up the sauce better than thick coins.
• Spring onions (3, sliced): Keep the white parts for frying and the green parts for garnish so you get two layers of flavor.
• Garlic (2 cloves, minced): Fresh is best, it blooms in the oil and perfumes the whole dish in seconds.
• Ginger (1 tsp, grated): Grate it fine so it melts into the sauce instead of biting you in chunks.
• Oyster sauce (1 tbsp): This is where the umami and slight sweetness come from, rounding out the soy.
• Hoisin sauce (1 tbsp): It adds a hint of sweetness and complexity without making things sticky.
• Rice vinegar (1 tbsp): A splash of brightness that cuts through the richness and keeps everything balanced.
• Water (1 tbsp): Loosens the sauce just enough so it coats instead of clumps.
• Sugar (1 tsp): Balances the salty and sour notes without tasting sweet.
• Black pepper (1/2 tsp, freshly ground): Adds a gentle heat and sharpness that wakes up the other flavors.
• Vegetable oil (2 tbsp): High smoke point oil that can handle the high heat without burning.

Instructions

Marinate the beef:

Toss the sliced beef with soy sauce, cornstarch, and sesame oil in a bowl, then let it sit for ten minutes while you prep everything else. The cornstarch forms a light coating that protects the meat and helps the sauce grab on later.

Mix the sauce:

Whisk together soy sauce, oyster sauce, hoisin, rice vinegar, water, sugar, and black pepper in a small bowl. Having it ready means you can pour and toss without scrambling.

Sear the beef:

Heat one tablespoon of oil in your wok over high heat until it shimmers, then spread the beef in a single layer and let it sear for a minute or two per side until browned. Pull it out onto a plate before it overcooks.

Bloom the aromatics:

Add the second tablespoon of oil, then toss in garlic, ginger, and the white parts of the spring onions, stirring constantly for thirty seconds until fragrant. The smell will tell you when its ready.

Stir-fry the vegetables:

Toss in the julienned carrots and stir-fry for two minutes, then add the snow peas and cook another minute or two until everything is tender but still has snap. Dont let them go soft.

Combine and glaze:

Return the beef to the wok, pour in the sauce, and toss everything together over high heat for one to two minutes until the sauce thickens slightly and clings. The beef should be cooked through but still juicy.

Garnish and serve:

Sprinkle the green parts of the spring onions over the top and serve immediately with steamed rice. The contrast between hot stir-fry and fluffy rice is perfect.

Save

The first time I made this, my partner walked into the kitchen, took one sniff, and said it smelled like our favorite takeout spot. We ate standing at the counter, straight from the wok, laughing because we couldnt wait long enough to plate it properly.

Choosing and Slicing Your Beef

Flank steak is my go-to because its lean, flavorful, and slices beautifully when you cut against the grain. If you cant find flank, sirloin works just as well, just make sure to trim any thick fat. Pop the beef in the freezer for fifteen minutes before slicing so it firms up and you can get those paper-thin strips without sawing through it.

Getting the Vegetables Right

Snow peas should still squeak when you bite them, so add them at the very end and dont overcook. Julienned carrots cook faster than rounds and soak up the sauce better, plus they look prettier tangled with the beef. If your spring onions are thick, slice them on the diagonal so they cook evenly and look elegant.

Variations and Swaps

Swap the beef for chicken thighs, tofu, or shrimp and adjust the cooking time so nothing gets rubbery. For a gluten-free version, use tamari instead of soy sauce and check your hoisin and oyster sauce labels. If you want heat, add a pinch of red pepper flakes or a drizzle of chili oil when you toss in the garlic.

• Try snap peas or green beans if you cant find snow peas.
• Add sliced bell peppers or baby corn for extra color and crunch.
• Serve over noodles instead of rice for a change of texture.

Save

This dish became my proof that you dont need a long ingredient list or hours of time to make something that tastes this alive. I hope it becomes your weeknight win too.

Recipe FAQs

→ What cut of beef works best?

Flank steak or sirloin sliced thinly against the grain ensures tenderness and quick cooking.

→ How do I keep snow peas crisp?

Stir-fry snow peas briefly, about 1–2 minutes, to maintain their fresh crunch.

→ Can I substitute the beef?

Yes, chicken or tofu can be used as alternatives for different protein preferences.

→ What is the purpose of cornstarch in marinade?

Cornstarch helps to tenderize the beef and create a silky texture when cooked.

→ How can I adjust the spiciness?

Add a pinch of red pepper flakes or a dash of chili oil to enhance heat according to preference.