Beef Stir Fry Snow Peas (Printable Version)
Tender beef with snow peas and carrots cooked in a savory, aromatic Asian-style sauce.
# What You'll Need:
→ Beef and Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 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 (separate white and green parts)
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
→ Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1 tbsp brown sugar
14 - 2 tbsp water
15 - 1 tsp cornstarch
→ Stir Fry
16 - 2 tbsp vegetable oil (canola or sunflower oil)
# Directions:
01 - Combine the sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a bowl. Mix thoroughly to coat and let marinate for at least 10 minutes to tenderize.
02 - Whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 tbsp water, and 1 tsp cornstarch in a small bowl until smooth and fully combined. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer and sear for 1-2 minutes until browned but slightly undercooked. Transfer to a plate, reserving juices.
04 - Add remaining 1 tbsp oil to the wok. Stir fry garlic, ginger, and white spring onion parts for 30 seconds until fragrant, being careful not to burn.
05 - Add carrots and stir fry for 1 minute. Add snow peas and continue stir frying for 2 minutes until vegetables are tender-crisp.
06 - Return beef and accumulated juices to the wok. Pour in prepared sauce and toss everything together. Stir fry for 2-3 minutes until sauce thickens and coats all ingredients, and beef reaches desired doneness.
07 - Remove from heat immediately. Garnish with reserved green spring onion slices. Serve hot over steamed jasmine rice or noodles.
# Expert Tips:
01 -
- The sauce strikes that magic balance between savory and slightly sweet, coating everything in glossy perfection
- Despite looking impressive, it comes together in under 30 minutes, making weeknight cooking feel effortless
- The vegetables stay crisp-tender, not mushy, because everything cooks at lightning speed
02 -
- Crowding the pan while searing beef drops the temperature and creates steam instead of that gorgeous brown crust
- Have all ingredients prepped and sauce mixed before you turn on the heat, stir fry waits for no one
03 -
- Freeze the beef for 20 minutes before slicing, it becomes easier to cut paper-thin
- Cut all vegetables to similar sizes so everything finishes cooking at the same moment