Beef Stir Fry Snow Peas (Printable)

A quick dish with tender beef, fresh snow peas, and carrots tossed in a flavorful savory sauce.

# What You'll Need:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil

→ Vegetables

05 - 7 oz snow peas, trimmed
06 - 2 medium carrots, peeled and julienned
07 - 3 spring onions, sliced (white and green parts separated)
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated

→ Sauce

10 - 3 tbsp soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp water
15 - 1 tsp sugar
16 - 1/2 tsp freshly ground black pepper

→ For Cooking

17 - 2 tbsp vegetable oil

# How to Make It:

01 - Combine flank steak with soy sauce, cornstarch, and sesame oil. Toss to coat evenly and let rest for 10 minutes.
02 - Whisk together all sauce ingredients in a small bowl; set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Arrange beef in a single layer; sear 1 to 2 minutes per side until browned. Remove beef and keep warm.
04 - Add remaining oil to the wok. Stir-fry garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
05 - Add julienned carrots; stir-fry for 2 minutes. Add snow peas and cook for 1 to 2 minutes until tender-crisp.
06 - Return beef to the wok. Pour in sauce. Toss and stir-fry for 1 to 2 minutes until sauce thickens and beef is cooked through.
07 - Sprinkle green parts of spring onions over the top. Serve immediately, optionally with steamed rice.

# Expert Advice:

01 -
  • Everything cooks in under fifteen minutes once your prep is done, so theres no standing around waiting.
  • The sauce clings to every piece of beef and vegetable without feeling heavy or greasy.
  • You get that restaurant-style sear and snap without any special equipment.
  • Leftovers taste even better the next day after the flavors settle together.
02 -
  • Slice the beef against the grain or it will chew like rubber no matter how perfectly you cook it.
  • Dont skip the high heat, stir-fry needs that fierce sear to caramelize the edges and keep vegetables crisp.
  • Have everything prepped and lined up before you turn on the stove because once you start, theres no time to stop and chop.
03 -
  • Preheat your wok until a drop of water evaporates instantly, thats when you know its ready for the beef.
  • Work in batches if your wok is small, crowding the pan steams the beef instead of searing it.
  • Taste the sauce before you pour it in and adjust the sugar or vinegar to match your mood.

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