Beef Stir Fry Snow Peas (Print Version)
A vibrant, quick Asian-style dish with beef, snow peas, carrots, and flavorful savory sauce.
# What You Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp vegetable oil
→ Vegetables
05 - 1 cup snow peas, trimmed
06 - 2 medium carrots, peeled and thinly sliced on the bias
07 - 1 red bell pepper, sliced (optional)
→ Sauce
08 - 3 tbsp soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp hoisin sauce (optional)
11 - 2 tsp sesame oil
12 - 2 tsp brown sugar
13 - 2 cloves garlic, minced
14 - 1-inch piece fresh ginger, grated
15 - 1/4 cup water
16 - 1 tsp cornstarch
→ Cooking and Garnish
17 - 2 tbsp vegetable oil for stir frying
18 - 2 scallions, sliced for garnish
19 - 1 tsp toasted sesame seeds (optional)
# How to Make It:
01 - Combine the sliced beef with 2 tsp cornstarch and 1 tbsp soy sauce in a medium bowl. Let it marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, brown sugar, garlic, ginger, water, and 1 tsp cornstarch in a small bowl. Set aside.
03 - Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beef in a single layer and sear for 1 to 2 minutes per side until just browned. Remove from pan and set aside.
04 - Add remaining 1 tbsp vegetable oil to the pan. Stir fry carrots for 2 minutes, then add snow peas and optional bell pepper. Continue stir frying for 2 to 3 minutes until vegetables are crisp-tender.
05 - Return beef to the pan, pour in the prepared sauce, and stir to coat evenly. Cook for 1 to 2 minutes until the sauce thickens and envelopes the ingredients.
06 - Remove from heat. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or noodles.
# Expert Hints:
01 -
- Dinner lands on the table in thirty minutes, no shortcuts or stress.
- The vegetables stay snappy and bright, never mushy or overdone.
- That glossy sauce tastes like you spent hours on it but you really didn't.
02 -
- If you cut the beef too thick or with the grain, it will be chewy no matter how perfect everything else is—the grain direction truly matters.
- Overcrowding the pan drops the temperature and steams the vegetables instead of stir frying them; cook in batches if you need to.
- The sauce thickens fast once you add it, so have everything else ready before you pour—this isn't a step where you can pause.
03 -
- Slice your beef and vegetables ahead of time, but assemble and cook right when you're ready to eat—fresh cut vegetables stir fry better than ones that have been sitting around.
- If the sauce seems too thin when you pour it in, don't panic; the cornstarch will do its job in about thirty seconds and it will thicken right before your eyes.