Beef Stir Fry Snow Peas (Printable View)

Tender beef strips paired with crisp snow peas and sweet carrots in a savory Asian-style sauce.

# Ingredient List:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil

→ Vegetables

05 - 7 oz snow peas, trimmed
06 - 2 medium carrots, peeled and thinly sliced on the bias
07 - 2 spring onions, sliced (optional garnish)

→ Sauce

08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp brown sugar
13 - 2 cloves garlic, minced
14 - 1 tsp fresh ginger, grated
15 - 2 tsp cornstarch
16 - 4 tbsp water

→ Stir-Frying

17 - 2 tbsp vegetable oil

# How to Prepare:

01 - Combine sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, garlic, ginger, cornstarch, and water in a separate bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and stir-fry for 2 to 3 minutes until just browned. Remove beef and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry carrots for 2 minutes, then add snow peas and stir-fry for an additional 2 minutes until crisp-tender.
05 - Return beef to the wok. Pour in prepared sauce and stir to combine. Cook for 1 to 2 minutes until sauce thickens and evenly coats beef and vegetables.
06 - Remove from heat and garnish with sliced spring onions if desired. Serve immediately over steamed rice or noodles.

# Expert Suggestions:

01 -
  • It comes together faster than waiting for delivery and tastes just as vibrant.
  • The sauce clings to every piece of beef and vegetable, so nothing tastes bland.
  • You only need one pan, which means less cleanup and more time to enjoy your meal.
02 -
  • If you overcrowd the wok, the beef will steam instead of sear, so cook it in batches if needed.
  • Make sure your wok is screaming hot before you add the beef or vegetables, otherwise everything turns soggy.
  • Slice the beef against the grain, not with it, or it will be chewy no matter how well you cook it.
03 -
  • Prep everything before you turn on the heat, because once you start stir frying, there is no time to chop or measure.
  • If the sauce seems too thick, add a splash of water or chicken stock to loosen it up.
  • Leftover stir fry reheats beautifully in a hot pan with a tiny bit of oil to bring back the sear.

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