Beef Stir Fry Snow Peas

I tossed the first batch of beef into a screaming hot wok on a Tuesday night when I had exactly twenty minutes before my daughter's piano lesson. The sizzle was so loud I almost didn't hear her ask what smelled so good. That frantic dinner became our favorite weeknight reset, proof that speed and flavor aren't enemies.

My neighbor once knocked on the door mid-stir fry, drawn by the smell of ginger and garlic drifting through the window. She stood in the doorway and asked for the recipe before I'd even plated it. I handed her a scribbled note card, and now she makes it every Sunday.

Ingredients

• Flank steak or sirloin (450 g, thinly sliced against the grain): Slicing against the grain keeps the beef tender, and freezing it for fifteen minutes makes cutting thin strips almost effortless.
• Soy sauce (1 tbsp for marinade, 3 tbsp for sauce): This is the backbone of the savory depth, and I learned that low-sodium soy sauce gives you better control over saltiness.
• Cornstarch (1 tbsp): It tenderizes the beef and helps the sauce cling instead of sliding off into a puddle.
• Sesame oil (1 tsp): A tiny amount adds a toasty, nutty warmth that makes the whole dish smell like a street market.
• Snow peas (200 g, trimmed): They stay bright green and crisp if you don't overcook them, and trimming the strings takes only a minute.
• Carrots (2 medium, julienned): Thin matchsticks cook faster and look prettier than chunky rounds, and they add a subtle sweetness.
• Spring onions (3, sliced with white and green parts separated): The white parts get fragrant and mellow in the heat, while the green tops stay fresh and sharp as a garnish.
• Garlic (2 cloves, minced): Fresh garlic blooms in hot oil within seconds and fills the kitchen with that unmistakable stir fry aroma.
• Fresh ginger (1 tsp, grated): Grating it releases more juice and flavor than chopping, and I keep a knob in the freezer so it's always ready.
• Oyster sauce (1 tbsp): It brings a rich, slightly sweet umami that balances the soy and hoisin beautifully.
• Hoisin sauce (1 tbsp): This adds a hint of sweetness and a glossy sheen that makes the sauce look as good as it tastes.
• Rice vinegar (1 tbsp): A splash of acidity cuts through the richness and keeps everything lively.
• Sugar (1 tsp): Just enough to round out the sauce without making it taste sweet.
• Black pepper (1/2 tsp, freshly ground): Freshly cracked pepper gives a gentle heat that doesn't overpower the other flavors.
• Vegetable oil (2 tbsp): High smoke point oil is essential for the fierce heat you need to get that perfect sear.

Instructions

Marinate the beef:

Toss the sliced beef with soy sauce, cornstarch, and sesame oil in a medium bowl, making sure every piece is coated. Let it sit for ten minutes while you prep the vegetables.

Mix the sauce:

Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, water, sugar, and black pepper in a small bowl. Set it within arm's reach of the stove.

Sear the beef:

Heat one tablespoon of oil in a large wok or skillet over high heat until it shimmers. Add the beef in a single layer and let it sear without stirring for one to two minutes per side until browned, then transfer to a plate.

Cook the aromatics:

Add the remaining tablespoon of oil to the wok, then toss in garlic, ginger, and the white parts of the spring onions. Stir fry for thirty seconds until the smell hits you and your mouth starts watering.

Stir fry the vegetables:

Add the julienned carrots and stir fry for two minutes, then toss in the snow peas and cook for another one to two minutes. The vegetables should be tender but still have a crisp snap.

Finish and toss:

Return the beef to the wok and pour in the sauce. Toss everything together and stir fry for one to two minutes until the sauce thickens slightly and clings to the beef and vegetables.

Garnish and serve:

Scatter the green parts of the spring onions over the top. Serve immediately with steamed rice if you like, while everything is still sizzling hot.

Save

One winter evening I made this for my husband after a long day, and he looked up from his bowl and said it tasted like the little restaurant we used to walk to before the kids were born. I hadn't thought about that place in years, but he was right.

Choosing Your Protein

Flank steak is my go-to because it's flavorful and affordable, but sirloin works beautifully if you want something a bit more tender. I've also swapped in chicken thighs sliced thin, and once I used firm tofu pressed dry and cubed, and both turned out just as satisfying. The key is keeping the pieces small and uniform so everything cooks at the same pace.

Getting the Vegetables Right

Snow peas and carrots are classic, but I've thrown in snap peas, bell pepper strips, and even broccoli florets when that's what I had on hand. The trick is to add the hardest vegetables first and save the tender ones for the last minute or two. If you like a little heat, a handful of sliced fresh chili or a pinch of red pepper flakes stirred in with the garlic will wake everything up.

Serving and Storage

This stir fry is best served the moment it leaves the wok, piled over jasmine rice or tossed with cooked noodles. Leftovers keep in the fridge for up to three days, and I've reheated them in a hot skillet with a splash of water to bring back some of the sizzle.

• If you're meal prepping, store the beef and vegetables separately from the rice so nothing gets soggy.
• A squeeze of lime juice or a drizzle of chili oil just before serving adds a bright, fresh finish.
• For a low-carb option, serve it over cauliflower rice or simply eat it straight from the bowl with chopsticks.

Save

Every time I make this, I'm reminded that some of the best meals aren't the ones you plan for hours but the ones you pull together fast and eat while they're still steaming. I hope this becomes one of those dishes for you too.