Beef Stir Fry Snow Peas (Printable Version)
Tender beef cooked quickly with snow peas and carrots in a flavorful Asian-inspired sauce.
# Ingredient List:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
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
→ For Stir Fry
16 - 2 tbsp vegetable oil (canola or sunflower oil)
# How to Make:
01 - Combine the sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a bowl. Mix thoroughly and let marinate for at least 10 minutes to tenderize and flavor the meat.
02 - Whisk together all sauce ingredients in a small bowl: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 tbsp water, and 1 tsp cornstarch until fully dissolved. Set aside for later use.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer and sear for 1–2 minutes until browned but still slightly pink in the center. Remove beef to a plate, leaving any juices behind.
04 - Add the remaining 1 tbsp oil to the wok. Stir fry the garlic, ginger, and white parts of the spring onions for 30 seconds until fragrant, being careful not to burn the garlic.
05 - Add the carrots and stir fry for 1 minute. Add the snow peas and continue stir frying for 2 minutes until vegetables are tender-crisp and bright in color.
06 - Return the beef and accumulated juices to the wok. Pour in the prepared sauce and toss everything together for 2–3 minutes until the sauce thickens and coats all ingredients. The beef should be cooked through.
07 - Remove from heat immediately. Garnish with the reserved green onion tops. Serve hot while vegetables retain their crunch, accompanied by steamed jasmine rice or noodles.
# Expert Tips:
01 -
- The sauce hits that perfect balance of savory and slightly sweet, clinging to every bite
- Everything comes together in under 30 minutes but tastes like you spent way longer
- The vegetables stay crisp and bright, making each forkful feel fresh and satisfying
02 -
- Never crowd the pan or the beef will steam instead of sear, working in batches if necessary
- Have all ingredients prepped and measured before you turn on the heat because stir frying moves incredibly fast
- The sauce continues to thicken off the heat, so remove the wok slightly early if it looks too loose
03 -
- Slice the beef while slightly frozen for consistently thin, even pieces
- Preheat your wok until it is smoking slightly for that authentic stir fry flavor