Beef Stir Fry Snow Peas (Printable Version)
Tender beef, crisp snow peas, and fresh ginger tossed in a savory sauce. Ready in 30 minutes.
# 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 sliced diagonally
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, finely grated
→ Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1 tbsp honey or brown sugar
14 - 2 tbsp water
15 - 1 tsp cornstarch
→ For Cooking
16 - 2 tbsp vegetable oil, divided
# Directions:
01 - Combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil in a bowl. Toss well and let it marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, water, and cornstarch until smooth. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry the marinated beef for 2 to 3 minutes until browned but not fully cooked. Remove beef and set aside.
04 - Add the remaining 1 tablespoon vegetable oil to the wok. Stir-fry garlic, ginger, and spring onions for about 30 seconds until fragrant.
05 - Add carrots and stir-fry for 2 minutes. Then add snow peas and stir-fry another 2 minutes until vegetables are tender-crisp.
06 - Return beef to the wok. Pour in the prepared sauce and stir everything together for 1 to 2 minutes until the sauce thickens and evenly coats the beef and vegetables.
07 - Serve immediately, garnished with extra spring onions if desired.
# Expert Tips:
01 -
- It's faster than takeout and tastes better than most delivery versions.
- The sauce clings to everything in the most satisfying way, sweet and savory at once.
- You get real vegetables with actual crunch, not that limp sad quality from sitting in a container.
02 -
- Don't crowd the beef when searing or it steams instead of browning, so patience with a single layer changes everything.
- Slice carrots diagonally and beef against the grain, because the direction of the cut determines how tender things become.
03 -
- Have everything prepped and within arm's reach before you heat the wok, because once it starts there's no pause button.
- If your sauce seems thin after adding it to the beef and vegetables, let it bubble for another moment instead of panicking, the cornstarch needs heat to thicken.