Beef Stir Fry Snow Peas (Printable)
Quick-cooked tender beef with crisp snow peas and sweet carrots in a flavorful Asian sauce.
# What You Need:
→ Beef
01 - 1 pound flank steak, thinly sliced against the grain
02 - 2 teaspoons cornstarch
03 - 1 tablespoon soy sauce
04 - 1 tablespoon vegetable oil
→ Vegetables
05 - 1 cup snow peas, trimmed
06 - 2 medium carrots, peeled and thinly sliced on the bias
07 - 1 red bell pepper, sliced (optional)
→ Sauce
08 - 3 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce (optional)
11 - 2 teaspoons sesame oil
12 - 2 teaspoons brown sugar
13 - 2 cloves garlic, minced
14 - 1-inch piece fresh ginger, grated
15 - 1/4 cup water
16 - 1 teaspoon cornstarch
→ Cooking & Garnish
17 - 2 tablespoons vegetable oil (for stir frying)
18 - 2 scallions, sliced (garnish)
19 - 1 teaspoon toasted sesame seeds (optional)
# How To Cook:
01 - Combine sliced beef with 2 teaspoons cornstarch and 1 tablespoon soy sauce in a medium bowl. Toss well and let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, brown sugar, minced garlic, grated ginger, water, and 1 teaspoon cornstarch in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 1 to 2 minutes per side until just browned. Remove from pan and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Stir fry carrots for 2 minutes, then add snow peas and optional bell pepper. Continue stir frying for 2 to 3 minutes until vegetables are crisp-tender.
05 - Return beef to the pan and pour in the prepared sauce. Stir to coat beef and vegetables evenly. Cook for 1 to 2 minutes until sauce thickens.
06 - Remove from heat. Garnish with sliced scallions and optional toasted sesame seeds. Serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- Dinner hits the table in 30 minutes flat, no shortcuts required.
- The beef stays tender because you're not overthinking it, just moving fast and trusting the heat.
- Everything tastes like you've been cooking all day, even though your hands barely touched a stove.
02 -
- High heat is your friend, not your enemy, so don't be shy with the flame or you'll end up with steamed vegetables instead of stir-fried ones.
- Prep everything before you start cooking because once that wok is hot, there's no time to chop or measure, only to move things around.
03 -
- If your beef looks gray instead of brown, your pan wasn't hot enough, so crank the heat and try again with a fresh batch instead of forcing it.
- A little cornstarch mixed with cold water instead of all at once gives you total control over how thick the sauce gets, so you can adjust as you go.