Beef Stir Fry Snow Peas (Printer-friendly)

Tender beef combined with crisp snow peas and sweet carrots in a flavorful Asian-style stir fry.

# What You Need:

→ Beef

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

→ Marinade

02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil

→ Vegetables

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

→ Sauce

10 - 3 tablespoons soy sauce
11 - 2 tablespoons oyster sauce
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon brown sugar
14 - 2 tablespoons water
15 - 1 teaspoon cornstarch

→ Stir Fry

16 - 2 tablespoons vegetable oil

# How to Make It:

01 - Combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil in a bowl. Mix thoroughly and let marinate for at least 10 minutes.
02 - Whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 2 tablespoons water, and 1 teaspoon cornstarch in a small bowl until well combined. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1 to 2 minutes until browned but not fully cooked through. Remove beef to a plate.
04 - Add the remaining 1 tablespoon oil to the wok. Stir fry the garlic, ginger, and white parts of the spring onions for 30 seconds until fragrant.
05 - Add the carrots and stir fry for 1 minute. Add the snow peas and stir fry for another 2 minutes until just tender but still crisp.
06 - Return the beef and any juices to the wok. Pour in the prepared sauce. Stir fry everything together for 2 to 3 minutes until the sauce thickens and coats the ingredients, and the beef is cooked through.
07 - Remove from heat. Garnish with the sliced green parts of the spring onions. Serve hot with steamed rice.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes, making it perfect for those nights when takeout sounds tempting but you want something homemade
  • The velvetting technique transforms ordinary beef into impossibly tender strips that practically melt in your mouth
02 -
  • Never skip the velvetting step, it is the difference between tough chewy beef and impossibly tender strips
  • Have all ingredients prepped and the sauce ready before you turn on the heat, stir fry moves fast
  • Crowding the pan lowers the temperature and creates steam instead of sear, cook in batches if needed
03 -
  • Use the biggest pan you have, more surface area means better searing and less steaming
  • Let the pan get properly hot between adding ingredients, each addition should sizzle immediately
  • Taste the sauce before adding it, everyone likes a different balance of salty and sweet so adjust the brown sugar or soy sauce now

Return