Beef Stir Fry Snow Peas (Printable)

Tender beef and crisp snow peas combined with sweet carrots in a vibrant, savory stir fry.

# What You'll Need:

→ Beef

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

→ Vegetables

02 - 1 cup snow peas, trimmed
03 - 2 medium carrots, peeled and julienned
04 - 2 scallions, sliced (optional)

→ Marinade & Sauce

05 - 2 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tbsp cornstarch
09 - 1 tbsp rice vinegar
10 - 2 tsp sesame oil
11 - 2 tsp sugar
12 - 2 cloves garlic, minced
13 - 1 tsp fresh ginger, grated
14 - 1/4 tsp freshly ground black pepper
15 - 2 tbsp water

→ For Cooking

16 - 2 tbsp vegetable oil such as canola or peanut oil

# How to Make It:

01 - Combine beef with 1 tablespoon soy sauce and cornstarch in a medium bowl. Toss until coated and let rest for 10 minutes.
02 - Whisk together remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, garlic, ginger, black pepper, and water in a small bowl.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add beef and stir fry for 2 to 3 minutes until browned but still slightly rare. Remove beef and set aside.
04 - Add remaining tablespoon of oil to the wok. Stir fry carrots for 2 minutes, then add snow peas and cook for 1 to 2 minutes until tender-crisp.
05 - Return beef to the wok, pour in the sauce, and toss everything together. Cook for 1 to 2 minutes until the sauce thickens and beef is fully cooked.
06 - Remove from heat, garnish with sliced scallions if desired, and serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • Dinner is genuinely ready before you've finished setting the table.
  • The sauce clings to every piece of beef and vegetable like it was meant to be there.
  • It's the kind of meal that feels indulgent but leaves you feeling light, not heavy.
02 -
  • High heat is non-negotiable here; anything less and your vegetables steam instead of stir fry, losing that delicate crunch you're after.
  • Don't walk away once the wok gets hot—this dish happens in about ten minutes total cooking time, and if you're distracted, something will burn.
03 -
  • Freeze your beef for thirty minutes before slicing—it cuts cleanly and stays tender when cooked.
  • Have everything prepped and within arm's reach before you start cooking; stir frying happens too fast to hunt for ingredients mid-sizzle.

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