Beef Stir Fry Snow Peas (Printable)
Tender beef and crisp snow peas tossed with sweet carrots in a savory sauce for a vibrant, quick meal.
# What You 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 julienned
07 - 3 spring onions, sliced with white and green parts separated
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated
→ Sauce
10 - 3 tbsp soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp water
15 - 1 tsp sugar
16 - ½ tsp freshly ground black pepper
→ For Cooking
17 - 2 tbsp vegetable oil
# Directions:
01 - In a medium bowl, combine beef with soy sauce, cornstarch, and sesame oil. Toss thoroughly and let marinate for 10 minutes.
02 - Combine all sauce ingredients in a small bowl and set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beef in a single layer; sear 1 to 2 minutes per side until browned. Transfer to a plate.
04 - Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
05 - Add carrots to the wok; stir-fry for 2 minutes. Add snow peas and stir-fry for 1 to 2 minutes until vegetables are tender-crisp.
06 - Return beef to the wok. Pour in sauce. Toss thoroughly and stir-fry for 1 to 2 minutes until sauce thickens slightly and beef is cooked through.
07 - Sprinkle green parts of the spring onions on top. Serve immediately, optionally with steamed rice.
# Expert Tips:
01 -
- It delivers restaurant-quality stir fry in less time than it takes to order takeout and wait for delivery.
- The sauce clings to every piece without pooling at the bottom of the bowl, so each bite tastes just right.
- You can prep everything during breakfast and have dinner on the table in twelve minutes flat when you walk in the door.
02 -
- If you crowd the wok with too much beef at once, it will steam instead of sear and turn gray and chewy.
- The sauce should go in at the very end, not simmering for minutes, or it will turn sticky and lose its bright flavor.
- Prep every single ingredient before you turn on the heat, because once you start cooking there's no time to chop or measure anything.
03 -
- Freeze the beef for fifteen minutes before slicing so it firms up and cuts into perfect thin strips without shredding.
- Always have your sauce mixed and ready in a bowl before you start cooking, because there's no time to measure once the wok is hot.
- Use the highest heat your stove can manage and don't stir constantly, let the ingredients actually sear and develop color.