Beef Stir Fry Snow Peas (Printable)

Tender beef with crisp snow peas and sweet carrots in an Asian-inspired stir fry sauce.

# 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 Make It:

01 - Combine sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes.
02 - In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, grated ginger, cornstarch, and water until smooth. Set aside.
03 - Heat 1 tablespoon 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 just browned. Remove beef and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry sliced carrots for 2 minutes, then add snow peas and continue cooking for another 2 minutes until vegetables are crisp-tender.
05 - Return beef to the wok and pour in prepared sauce. Stir frequently for 1 to 2 minutes until the sauce thickens and evenly coats beef and vegetables.
06 - Remove from heat, garnish with sliced spring onions if desired, and serve immediately over steamed rice or noodles.

# Expert Tips:

01 -
  • The entire meal comes together in 25 minutes, leaving your weeknight feeling less chaotic.
  • Each vegetable stays crisp and bright, not mushy or sad like so many stir fries I've rescued from the trash.
  • That sauce tastes like you spent hours perfecting it, when really it's just five pantry staples doing the heavy lifting.
02 -
  • Overcrowding the wok is how stir fries become steamed messes instead of glossy showstoppers. Work in batches if you need to, even though it feels unnecessary.
  • The sauce thickens as it cools, so err on the side of a bit loose while cooking. It will set up perfectly by the time you reach the table.
  • Everything needs to be prepped before you start cooking because stir frying moves at light speed and you can't chop carrots mid-sizzle.
03 -
  • Slice your beef against the grain and as thinly as you can manage. This single decision transforms the texture from chewy to tender.
  • Have everything chopped and ready before you heat the wok. Stir frying doesn't give you a second to think once it starts.

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