Beef Stir Fry Snow Peas (Printable Version)
Tender beef strips and crisp snow peas meld with sweet carrots in a vibrant, flavorful stir fry.
# What You Need:
→ 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 and 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 (canola or peanut oil)
# How to Make It:
01 - Combine beef, 1 tablespoon soy sauce, and cornstarch in a bowl. Toss to coat and set aside 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 fully cooked. Remove and set aside.
04 - Add remaining oil to the wok. Stir fry carrots for 2 minutes, then add snow peas and cook for another 1 to 2 minutes until tender-crisp.
05 - Return beef to wok, add 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 -
- Dinner is ready in 25 minutes, which means you can actually enjoy your evening instead of standing over a stove.
- The vegetables stay bright and snappy instead of turning into mush, which somehow changes everything about how the dish tastes.
- One pan, bold flavors, and the kind of satisfaction that feels way fancier than the effort you put in.
02 -
- High heat is non-negotiable—if your wok or pan isn't hot enough, the beef steams instead of searing, and the whole dish loses its character.
- Cooking the beef twice (first alone, then again with the sauce) is not extra work, it's the technique that keeps it tender instead of tough.
- Everything needs to be prepped and ready before you start cooking because the actual cooking happens so fast there's no time to chop while things are sizzling.
03 -
- Freeze your beef for 30 minutes before slicing—it makes thin, even cuts so much easier and the beef cooks more evenly because all the pieces are the same thickness.
- If you have oyster sauce or hoisin allergies or shellfish concerns, mushroom sauce or additional soy sauce with a touch more sesame oil creates a surprisingly similar depth.