Save This dish combines tender beef slices with crisp snow peas and thinly sliced carrots, stir-fried quickly to maintain texture and flavor. Marinated beef is cooked separately before returning to the pan, where a blend of soy, oyster, hoisin sauces, and aromatic garlic and ginger come together in a savory sauce. The stir fry finishes with a glossy coating that enhances each ingredient’s natural taste, creating a vibrant meal ideal for a fast, satisfying dinner.
One Tuesday evening, I opened the fridge to find a small pack of beef, a handful of snow peas, and two carrots. Instead of ordering takeout, I decided to see what I could make with what I had. Twenty minutes later, I had a colorful, sizzling stir fry that tasted better than anything I could have ordered.
I made this for my neighbor once when she mentioned craving Chinese food but not wanting to go out. She stood in my kitchen watching the whole process, amazed at how simple it was. Now she makes it weekly and texts me photos every time.
Ingredients
- Flank steak or sirloin: Slicing it thinly against the grain keeps the beef tender and easy to chew, even when cooked quickly over high heat.
- Soy sauce: This is the backbone of the marinade and the sauce, adding that deep, salty umami flavor you expect from a good stir fry.
- Cornstarch: A small amount in the marinade helps the beef stay juicy, and in the sauce, it creates that glossy, restaurant-style coating.
- Sesame oil: Just a teaspoon in the marinade adds a toasty, nutty aroma that makes the whole dish smell incredible.
- Snow peas: They stay bright green and crisp even after cooking, and their slight sweetness balances the savory sauce beautifully.
- Carrots: Slicing them on the bias makes them cook faster and look more elegant on the plate.
- Spring onions: Optional, but they add a fresh, sharp bite that cuts through the richness of the sauce.
- Oyster sauce: This is what gives the sauce its deep, slightly sweet complexity that you cannot quite replicate with anything else.
- Hoisin sauce: It brings a hint of sweetness and a thick, rich texture that makes the sauce cling to everything.
- Rice vinegar: A splash of acidity brightens the whole dish and keeps the sweetness from feeling heavy.
- Brown sugar: Just enough to round out the salty and savory notes without making the dish taste dessert-like.
- Garlic and ginger: Freshly minced and grated, they are the aromatic duo that makes your kitchen smell like a great restaurant.
- Vegetable oil: High smoke point and neutral flavor make it perfect for the intense heat of stir frying.
Instructions
- Marinate the beef:
- Toss the sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Let it sit for 10 minutes so the flavors soak in and the meat stays tender.
- Prepare the sauce:
- Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, garlic, ginger, cornstarch, and water until smooth. Set it aside so it is ready to pour when the wok gets hot.
- Sear the beef:
- Heat 1 tablespoon of oil in a wok over high heat until it shimmers. Add the beef in a single layer and let it sear for 2 to 3 minutes, stirring only once or twice, until browned but still juicy.
- Cook the vegetables:
- Remove the beef and add the remaining oil. Toss in the carrots first for 2 minutes, then add the snow peas and cook for another 2 minutes until everything is crisp and bright.
- Bring it all together:
- Return the beef to the wok, pour in the sauce, and stir everything quickly. Cook for 1 to 2 minutes until the sauce thickens and coats every piece with a glossy sheen.
- Serve:
- Remove from heat, scatter spring onions on top if you like, and serve immediately over steamed rice or noodles.
Save The first time I nailed this recipe, I realized I did not need takeout menus anymore. It became my go-to whenever I wanted something fast, colorful, and satisfying. Now it is the dish I make when I want to feel capable in the kitchen.
How to Get the Best Sear on Your Beef
The secret is high heat and patience. Let the beef sit undisturbed for a minute before you stir it. That is when the edges caramelize and develop that savory, almost charred flavor that makes stir fry taste like it came from a restaurant wok.
What to Serve It With
I almost always serve this over jasmine rice because it soaks up the sauce perfectly. Sometimes I use thick rice noodles or even lo mein if I am in the mood for something heartier. A side of chili oil never hurts either.
Making It Your Own
This recipe is forgiving and flexible. I have swapped the beef for chicken thighs, used broccoli instead of snow peas, and even added mushrooms when I had them on hand. The sauce works with almost any combination of protein and vegetables you like.
- Add a pinch of red pepper flakes or a sliced chili if you want heat.
- Use tamari and gluten-free oyster and hoisin sauces if you need it to be gluten-free.
- Try tofu instead of beef for a vegetarian version that is just as satisfying.
Save This dish reminds me that good food does not have to be complicated. Sometimes all you need is a hot pan, a few fresh ingredients, and a sauce that brings it all together.
Common Questions
- → What cut of beef works best for this stir fry?
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Flank steak or sirloin, sliced thinly against the grain, ensures tenderness and cooks evenly in a quick stir fry.
- → How do I keep the vegetables crisp?
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Stir fry the carrots and snow peas briefly over high heat to preserve their fresh crunch and vibrant color.
- → Can I substitute the sauces to make it gluten-free?
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Yes, replacing soy sauce with tamari and ensuring oyster and hoisin sauces are gluten-free options works well.
- → What can I serve with this dish?
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Steamed jasmine rice or noodles complement the savory beef and vegetable combination perfectly.
- → How can I add a spicy kick to this dish?
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Add red pepper flakes or sliced chili to the sauce mixture before cooking to introduce heat.
