Beef Stir Fry with Snow Peas (Printable)
A vibrant dish of tender beef, snow peas, and carrots tossed in a savory sauce, ready in minutes.
# What You Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 cup snow peas, trimmed
03 - 2 medium carrots, peeled and julienned
04 - 2 scallions, sliced (optional)
→ Marinade and Sauce
05 - 2 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tbsp cornstarch
09 - 1 tbsp rice vinegar
10 - 2 tsp sesame oil
11 - 2 tsp sugar
12 - 2 cloves garlic, minced
13 - 1 tsp fresh ginger, grated
14 - 1/4 tsp freshly ground black pepper
15 - 2 tbsp water
→ For Cooking
16 - 2 tbsp vegetable oil (canola or peanut oil)
# Directions:
01 - In a medium bowl, combine beef with 1 tablespoon soy sauce and cornstarch. Toss to coat and let rest for 10 minutes.
02 - Whisk together remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, garlic, ginger, black pepper, and water in a small bowl.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Stir fry beef for 2 to 3 minutes until browned but not cooked through. Transfer to a plate and set aside.
04 - Add remaining tablespoon of oil to the wok. Stir fry carrots for 2 minutes, then add snow peas and cook for 1 to 2 minutes until vegetables are tender-crisp.
05 - Return beef to the wok, pour in stir fry sauce, and toss to combine. Cook 1 to 2 minutes until sauce thickens and beef is fully cooked.
06 - Remove from heat, garnish with sliced scallions if desired, and serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- Dinner is ready in 25 minutes, which means weeknight cooking that actually feels manageable.
- The beef stays tender instead of turning into rubber, and the vegetables keep their snap and brightness.
- It's one bowl for the sauce and one hot pan, so cleanup doesn't steal your evening.
02 -
- High heat is not optional—it's what creates the sear and keeps vegetables crisp instead of steamed and soft.
- If your beef is overcooked and tough, your wok wasn't hot enough or you cooked it too long the second time; learn to trust that 2–3 minute window.
- Don't make the sauce in the wok—whisk it in a separate bowl so you can taste and adjust before it hits the pan.
03 -
- Slice your beef the night before and let it sit uncovered in the coldest part of your fridge—it dries out slightly and browns better in the wok.
- Taste the sauce before it goes in the pan; if you need more brightness, add rice vinegar drop by drop, and if you need more sweetness, dissolve a tiny bit more sugar in warm water first.