Beef Stir Fry Snow Peas (Printable)

Tender beef and crisp snow peas blend with sweet carrots in a vibrant Asian-style dish.

# 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

# Steps:

01 - Combine the sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil in a bowl. Mix thoroughly and let it marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, garlic, ginger, cornstarch, and water in a separate bowl. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and stir-fry for 2 to 3 minutes until just browned. Remove from the wok and set aside.
04 - Add the remaining 1 tbsp oil to the wok. Stir-fry carrots for 2 minutes then add snow peas and continue stir-frying for 2 more minutes until the vegetables are crisp-tender.
05 - Return the beef to the wok. Pour in the prepared sauce and stir to combine. Cook for 1 to 2 minutes until the sauce thickens and coats the beef and vegetables evenly.
06 - Remove from heat and garnish with sliced spring onions if desired. Serve immediately over steamed rice or noodles.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery and tastes just as vibrant and satisfying.
  • The sauce clings to everything perfectly without being heavy or overly sweet.
  • You get that restaurant-quality sear and crunch without any fancy equipment.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Slice the beef as thin as you can and always against the grain or it will turn chewy no matter how perfectly you cook it.
  • Get your wok screaming hot before you add the beef so it sears instead of steams, that is where the flavor lives.
  • Dont crowd the pan, if your wok is small, cook the beef in two batches or you will end up boiling it.
  • Have everything prepped and within reach before you start cooking because once that wok heats up, there is no time to chop or measure.
03 -
  • Freeze the beef for fifteen minutes before slicing, it firms up just enough to make thin, even cuts a breeze.
  • Taste the sauce before you add it to the wok and adjust the sweetness or saltiness to your liking, every brand of soy and hoisin is a little different.
  • If the sauce seems too thick, splash in a tablespoon of water while it cooks, if it is too thin, let it bubble for an extra thirty seconds.
  • Always serve stir fry immediately, it loses its magic if it sits too long and the vegetables go limp.

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