Beef Stir Fry Snow Peas (Printable)

Tender beef strips with crisp snow peas and sweet carrots in a savory aromatic sauce served quickly.

# Ingredient List:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil

→ Vegetables

05 - 7 oz snow peas, trimmed
06 - 2 medium carrots, peeled and julienned
07 - 3 spring onions, sliced (white and green parts separated)
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated

→ Sauce

10 - 3 tbsp soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp water
15 - 1 tsp sugar
16 - 1/2 tsp freshly ground black pepper

→ For Cooking

17 - 2 tbsp vegetable oil

# Steps:

01 - Combine beef with soy sauce, cornstarch, and sesame oil in a medium bowl. Toss well and let marinate for 10 minutes.
02 - Mix all sauce ingredients in a small bowl and set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and sear 1–2 minutes per side until browned. Remove and set aside.
04 - Add remaining 1 tbsp vegetable oil to wok. Stir-fry garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
05 - Add carrots and stir-fry for 2 minutes. Toss in snow peas and cook 1–2 minutes until vegetables are tender-crisp.
06 - Return beef to wok, pour in sauce, and stir-fry for 1–2 minutes until sauce thickens slightly and beef is cooked through.
07 - Sprinkle green parts of spring onions on top. Serve immediately, optionally with steamed rice.

# Expert Advice:

01 -
  • Everything cooks in under fifteen minutes, so theres no waiting around when youre starving.
  • The vegetables stay crisp and bright, never mushy or sad.
  • The sauce clings to every piece without being heavy or sticky.
02 -
  • The wok must be screaming hot before the beef goes in, or it will steam instead of sear and turn gray and sad.
  • Dont crowd the pan, if your wok is small cook the beef in two batches so each piece gets a proper crust.
  • Have all your ingredients prepped and ready before you turn on the heat, stir-frying moves too fast to chop as you go.
03 -
  • Keep the wok moving the whole time, constant tossing keeps everything cooking evenly and prevents burning.
  • Taste the sauce before adding it to the wok and adjust the sugar or vinegar to your preference, every brand of soy sauce is a little different.
  • If you dont have a wok, use the largest skillet you own and crank the heat as high as it will go.

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