Beef Stir Fry Snow Peas (Printable)
Tender beef, crisp snow peas, and sweet carrots combined in a vibrant, savory stir fry.
# Ingredient List:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 cup snow peas, trimmed
03 - 2 medium carrots, peeled and julienned
04 - 2 scallions, sliced (optional)
→ Marinade & Sauce
05 - 2 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tbsp cornstarch
09 - 1 tbsp rice vinegar
10 - 2 tsp sesame oil
11 - 2 tsp sugar
12 - 2 cloves garlic, minced
13 - 1 tsp fresh ginger, grated
14 - 1/4 tsp freshly ground black pepper
15 - 2 tbsp water
→ For Cooking
16 - 2 tbsp vegetable oil (such as canola or peanut oil)
# Steps:
01 - Combine beef with 1 tablespoon soy sauce and cornstarch in a medium bowl. Toss to coat and let marinate for 10 minutes.
02 - Whisk together remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, garlic, ginger, black pepper, and water in a small bowl.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir fry beef for 2 to 3 minutes until browned but not cooked through. Remove and set aside.
04 - Add remaining vegetable oil to the wok. Stir fry carrots for 2 minutes, then add snow peas and cook for an additional 1 to 2 minutes until tender-crisp.
05 - Return beef to the wok, pour in stir fry sauce, and toss to combine. Cook for 1 to 2 minutes until sauce thickens and beef is cooked through.
06 - Remove from heat, garnish with sliced scallions if desired, and serve immediately with steamed rice or noodles.
# Expert Advice:
01 -
- It's ready in 25 minutes, which means you can have a restaurant-quality meal on a regular Tuesday night.
- The beef stays tender because you give it a quick marinade, and the vegetables stay crisp because you don't overthink it.
02 -
- The heat has to be genuinely high—if your wok or skillet isn't hot enough, the beef steams instead of searing, and you lose that caramelized flavor that makes everything taste restaurant-quality.
- Don't crowd the beef when you first add it; let it sit for a breath so it makes contact with the hot surface and browns instead of releasing its moisture and stewing.
03 -
- Slice your beef against the grain while it's partially frozen (about 30 minutes in the freezer), and every bite will be tender no matter how fast you cook it.
- Organize your ingredients and sauce in bowls before you start cooking—once the wok is hot, you won't have time to find the garlic or pour the sauce, and that moment of scrambling breaks the rhythm.