Beef Stir Fry Snow Peas (Printable Version)
Tender beef and crisp snow peas combine with sliced carrots in a flavorful stir fry for quick meals.
# What You Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 7 oz snow peas, trimmed
06 - 2 medium carrots, peeled and thinly sliced on the bias
07 - 2 spring onions, sliced (optional for garnish)
→ Sauce
08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp brown sugar
13 - 2 cloves garlic, minced
14 - 1 tsp fresh ginger, grated
15 - 2 tsp cornstarch
16 - 4 tbsp water
→ For Stir-Frying
17 - 2 tbsp vegetable oil
# How-To:
01 - In a bowl, combine sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Mix thoroughly and let rest for 10 minutes.
02 - In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, garlic, ginger, cornstarch, and water until smooth. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and stir-fry for 2 to 3 minutes until browned. Remove beef and set aside.
04 - Add remaining 1 tbsp vegetable oil to the wok. Stir-fry carrots for 2 minutes, then add snow peas and continue cooking for another 2 minutes until crisp-tender.
05 - Return beef to the wok and pour in prepared sauce. Stir well and cook for 1 to 2 minutes until sauce thickens and evenly coats ingredients.
06 - Remove from heat and garnish with sliced spring onions if desired. Serve immediately over steamed rice or noodles.
# Expert Tips:
01 -
- It comes together so fast that you can make it on a Tuesday night without the whole evening disappearing.
- The sauce hits that sweet-savory-tangy trifecta that makes plain rice actually worth eating.
- Somehow it feels fancy enough to cook for guests but easy enough that you won't stress the whole time.
02 -
- Don't crowd the beef in the wok when you're searing it—work in batches if you need to, because crowded meat steams instead of browning and that changes everything.
- High heat is non-negotiable here; a lukewarm wok will turn this into a soggy disappointment instead of something with actual texture.
03 -
- Have everything prepped and ready to go before you start cooking—this is not a meal where you can chop vegetables while things are cooking because it all moves too fast.
- If your sauce looks too thin after you add it, that means your cornstarch either didn't mix in smoothly or your pan wasn't hot enough; a few more seconds of heat will fix it.