Beef Stir Fry Snow Peas

There was a Wednesday night when I had twenty minutes before everyone got home and a fridge full of odds and ends. I sliced some beef, grabbed snow peas and carrots, and threw together a stir fry that somehow tasted better than takeout. The kitchen smelled like garlic and ginger, the wok sizzled loud enough to drown out my playlist, and by the time I plated it over rice, I knew this was going into regular rotation.

I made this for my neighbor once after she mentioned craving Chinese food but being too tired to go out. She stood in my kitchen watching me toss everything in the wok, amazed at how fast it came together. When she took her first bite, she looked at me and said it tasted like the kind of meal you remember long after the plate is empty.

Ingredients

• Flank steak or sirloin (450 g): Slicing it thin against the grain is the secret to tender, melt-in-your-mouth beef that cooks in seconds.
• Soy sauce (1 tbsp for marinade, 3 tbsp for sauce): This is your salt and umami base, the backbone of every great stir fry.
• Cornstarch (1 tsp for marinade, 2 tsp for sauce): It tenderizes the beef and thickens the sauce into a glossy, clingy glaze.
• Sesame oil (1 tsp): A little goes a long way, adding that warm, nutty aroma you smell the moment it hits the pan.
• Snow peas (200 g): They stay bright green and crisp, adding sweetness and snap to every bite.
• Carrots (2 medium): Slice them thin on the bias so they cook quickly and look beautiful on the plate.
• Spring onions (2, optional): I almost always toss these on top for a fresh, sharp finish.
• Oyster sauce (1 tbsp): This adds a deep, savory sweetness that balances the soy perfectly.
• Hoisin sauce (1 tbsp): Think of it as the sweetness that rounds out all the salty and tangy notes.
• Rice vinegar (1 tbsp): Just enough brightness to keep the sauce from feeling one-dimensional.
• Brown sugar (1 tbsp): It caramelizes slightly in the wok and brings everything into harmony.
• Garlic (2 cloves): Minced fresh, it blooms in the oil and fills the kitchen with the kind of smell that makes people hungry.
• Fresh ginger (1 tsp): Grated fine, it adds a warm, spicy kick that makes the sauce feel alive.
• Vegetable oil (2 tbsp): High smoke point, neutral flavor, perfect for the high heat a good stir fry needs.

Instructions

Marinate the Beef:

Toss the sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Let it sit for ten minutes while you prep everything else, the cornstarch will coat each piece and lock in moisture.

Mix the Sauce:

Whisk together soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, garlic, ginger, cornstarch, and water until smooth. Set it within arms reach of the stove so you can grab it fast when the time comes.

Sear the Beef:

Heat a tablespoon of oil in a wok or large skillet over high heat until it shimmers. Add the beef in a single layer and let it sear for two to three minutes, flipping once, until just browned and barely cooked through, then pull it out and set it aside.

Stir Fry the Vegetables:

Add the remaining oil to the wok, toss in the carrots, and stir fry for two minutes. Add the snow peas and keep tossing for another two minutes until everything is crisp-tender and bright.

Bring It Together:

Return the beef to the wok, pour in the sauce, and stir everything together over high heat. Cook for one to two minutes until the sauce thickens and clings to every piece of beef and vegetable like a glossy glaze.

Finish and Serve:

Pull the wok off the heat, scatter spring onions on top if you have them, and serve immediately over steamed rice or noodles. The steam rising off the plate is half the magic.

Save

One night I made this for a friend who swore she did not like carrots. She picked one up with her chopsticks, hesitated, then ate it anyway. By the end of the meal, she had finished every last carrot on her plate and asked me what I did to them. I told her I just sliced them thin and cooked them fast, sometimes that is all it takes.

How to Get the Best Sear

The secret is not moving the beef around too much once it hits the wok. Let it sit for a solid minute so it can develop that caramelized, slightly crispy edge before you flip it. If you keep stirring, it will steam instead of sear, and you will lose all that deep, savory flavor. High heat and patience are your best friends here.

What to Serve It With

I almost always pile this over a bowl of steaming jasmine rice because the grains soak up every drop of sauce. Sometimes I toss it with wide rice noodles for a chewier, more substantial meal. If I am feeling fancy, I will add a side of quick pickled cucumbers or a simple cabbage slaw for crunch and brightness.

Making It Your Own

This stir fry is one of those recipes that welcomes improvisation. Swap the beef for chicken thighs, shrimp, or even firm tofu if that is what you have on hand. Add a pinch of red pepper flakes or a sliced fresh chili to the sauce if you like heat. Sometimes I throw in snap peas, bell peppers, or broccoli florets depending on what is in the crisper drawer.

• For a spicier kick, stir in chili garlic sauce or a drizzle of Sriracha at the end.
• If you want it gluten-free, use tamari and check that your oyster and hoisin sauces are certified.
• Leftovers keep well in the fridge for up to three days and reheat beautifully in a hot skillet.

Save

This is the kind of dish that makes you feel capable in the kitchen, fast enough for a weeknight but impressive enough to serve to someone you want to feed well. I hope it becomes one of those recipes you turn to without thinking, the one that saves dinner on a busy night and reminds you that good food does not have to be complicated.

Questions & Answers

→ What cut of beef works best for this stir fry?

Flank steak or sirloin thinly sliced against the grain is ideal for tender, quick-cooking strips.

→ How can I keep the vegetables crisp during cooking?

Stir fry the carrots and snow peas quickly over high heat to maintain their bright color and crunch.

→ Can I substitute any ingredients for dietary needs?

Yes, use tamari for gluten-free soy sauce and replace beef with chicken or tofu as preferred.

→ What adds the signature flavor to this dish?

The combination of soy, oyster, hoisin sauces, garlic, and ginger creates the rich, savory sauce.

→ How should I serve this beef and vegetable stir fry?

Serve hot over steamed jasmine rice or your favorite noodles for a complete meal.