Beef Stir Fry Snow Peas (Printable Version)

Tender beef and crisp snow peas combined with julienned carrots in a savory stir-fry.

# What You Need:

→ 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

# How to Make It:

01 - Combine beef with soy sauce, cornstarch, and sesame oil in a medium bowl. Toss well and let rest for 10 minutes.
02 - In a small bowl, mix all sauce ingredients until combined. 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 to 2 minutes per side until browned. Remove and set aside.
04 - Add remaining 1 tbsp vegetable oil to the wok. Stir-fry garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
05 - Toss in carrots and stir-fry for 2 minutes. Add snow peas and cook 1 to 2 minutes until crisp-tender.
06 - Return beef to wok, pour in sauce, and stir-fry 1 to 2 minutes until sauce thickens slightly and beef is cooked through.
07 - Sprinkle green parts of spring onions over the dish and serve immediately, optionally with steamed rice.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes better too.
  • The vegetables stay crisp and bright, never soggy or overcooked.
  • You can swap the protein or add whatever vegetables need using up.
  • The sauce clings to everything without being heavy or overly sweet.
02 -
  • Slice the beef against the grain or it will be chewy, I ruined my first batch because I rushed this step.
  • Do not crowd the wok when searing the beef, it will steam instead of brown and you will lose that caramelized flavor.
  • Have everything prepped and ready before you start cooking, once the wok heats up things move fast.
  • If your sauce is too thick, add a splash of water, if it is too thin, let it bubble for another thirty seconds.
03 -
  • Freeze the beef for fifteen minutes before slicing, it firms up just enough to make thin, even cuts easy.
  • Use the hottest burner you have and let the wok heat until it almost smokes, that is when you get the best sear.
  • Taste the sauce before you add it to the wok, if it is too salty add a tiny splash of water, if it is flat add a pinch more sugar or vinegar.
  • Do not skip the green parts of the spring onions at the end, they add a fresh bite that balances the richness of the sauce.

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