Beef Stir Fry Snow Peas Carrots (Printable Version)
Tender beef strips with crisp vegetables in savory Asian-style sauce
# What You Need:
→ Beef and Marinade
01 - 14 oz flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon Shaoxing wine or dry sherry
05 - 1 teaspoon sesame oil
→ Vegetables
06 - 7 oz snow peas, trimmed
07 - 2 medium carrots, peeled and sliced thin on the bias
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, minced
10 - 2 spring onions, sliced for garnish
→ Stir Fry Sauce
11 - 3 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon water
15 - 1 teaspoon brown sugar
16 - 1 teaspoon cornstarch
→ For Cooking
17 - 2 tablespoons vegetable oil
# How to Make It:
01 - Combine the beef slices with 2 tablespoons soy sauce, 1 tablespoon cornstarch, Shaoxing wine, and sesame oil in a medium bowl. Mix thoroughly and let marinate for 10 minutes at room temperature.
02 - Whisk together 3 tablespoons soy sauce, oyster sauce, hoisin sauce, water, brown sugar, and 1 teaspoon cornstarch in a small bowl until smooth and fully combined. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir fry for 1-2 minutes until just browned on the outside. Remove beef from the pan and set aside on a plate.
04 - Add the remaining 1 tablespoon oil to the hot pan. Stir fry the minced garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
05 - Add carrots and snow peas to the pan. Stir fry for 2-3 minutes until vegetables are just tender but still crisp and vibrant.
06 - Return the beef to the pan. Pour in the prepared stir fry sauce and toss everything together for 1-2 minutes, allowing the sauce to thicken and evenly coat all ingredients.
07 - Remove from heat immediately. Garnish with sliced spring onions. Serve hot with steamed rice or noodles.
# Expert Advice:
01 -
- The beef stays impossibly tender because of a simple velveting trick I learned from a cook who refused to share his secrets until I watched him work a busy service
- Everything comes together in under 25 minutes but tastes like it simmered all day
02 -
- High heat is non negotiable, turn on your vent fan before you start cooking
- Do not overcrowd the pan or the beef will steam instead of sear
03 -
- Partially freeze the beef for 30 minutes before slicing, it becomes so much easier to cut thin
- Prep every single ingredient before you turn on the stove, stir fries wait for no one