Save to Pinterest One Tuesday evening, I opened the fridge to find a handful of snap peas, two lonely carrots, and some flank steak I'd forgotten about. I wasn't in the mood for anything complicated, just something fast and bright. Twenty minutes later, I was standing over the stove with a plate of glossy, sizzling stir-fry that tasted better than anything I'd ordered out in weeks. That's when I realized the best meals don't always come from a plan.
I made this for my sister the first time she visited after moving across the country. She'd been living on takeout and cereal, so I wanted to show her that cooking something good didn't have to be a production. We sat at the counter with our bowls, and she asked me to write it down. I did, on the back of an envelope, and she still has it pinned to her fridge.
Ingredients
- Beef sirloin or flank steak: Slicing it thin against the grain is the secret to keeping it tender, not chewy.
- Cornstarch: Tossing the beef in this before searing gives it a light crust and helps the sauce stick.
- Snap peas: They cook fast and stay bright green if you don't overdo it, just a quick toss in the hot pan.
- Carrots: Cut them into matchsticks so they cook at the same speed as the snap peas and look pretty on the plate.
- Green onions: The white parts go in early for flavor, the green tops at the end for color and a little bite.
- Garlic and ginger: Fresh is the only way to go here, the smell alone makes the whole dish worth it.
- Soy sauce: Go for low-sodium or you'll end up with something too salty to enjoy.
- Oyster sauce: This is what gives the sauce that deep, savory backbone.
- Honey or brown sugar: Just enough sweetness to balance the soy and vinegar without making it taste like dessert.
- Rice vinegar: A little tang to brighten everything up and keep it from feeling heavy.
- Toasted sesame oil: A few drops at the end add a warm, nutty finish.
- Water: Loosens the sauce just enough so it coats instead of clumps.
- Black pepper: Freshly ground makes a difference, it's sharper and more aromatic.
Instructions
- Coat the Beef:
- Toss the sliced beef with cornstarch in a bowl until every piece is lightly dusted. This step makes the beef sear beautifully and helps the sauce cling later.
- Mix the Sauce:
- Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, water, and black pepper in a small bowl. Set it aside so it's ready to pour when things get hot.
- Sear the Beef:
- Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and let it sear for one to two minutes per side until browned. Transfer to a plate and don't worry if it's not fully cooked, it'll finish later.
- Stir-Fry the Vegetables:
- Add the remaining tablespoon of oil to the skillet, then toss in the carrots and snap peas. Stir-fry for two to three minutes until they're just tender-crisp and still vibrant.
- Add Aromatics:
- Toss in the white parts of the green onions, garlic, and ginger. Stir-fry for one minute until the kitchen smells incredible and the garlic just starts to turn golden.
- Combine and Glaze:
- Return the beef to the skillet and pour the sauce over everything. Toss to combine and cook for two to three minutes, stirring frequently, until the sauce thickens and coats the beef and vegetables in a glossy layer.
- Finish and Serve:
- Remove from heat and sprinkle the green onion tops over the top. Serve immediately with steamed rice or just eat it straight from the pan.
Save to Pinterest The first time I served this to friends, someone asked if I'd taken a cooking class. I laughed and told them I just paid attention to what was happening in the pan. That's the thing about stir-fry, it's not fancy, but it feels like it is when you get the texture and flavor just right.
What to Serve It With
I usually make a pot of jasmine rice and let it soak up the extra sauce. Brown rice works too if you want something heartier. Sometimes I'll add a side of quick pickled cucumbers or a simple cabbage slaw to cut through the richness.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or zap it in the microwave if you're in a hurry. The vegetables won't be as crisp, but the flavor holds up beautifully.
Ways to Make It Your Own
Swap the snap peas for broccoli florets or thin-sliced bell peppers if that's what you have. Add a pinch of red pepper flakes or a sliced chili with the garlic and ginger if you like heat. For a gluten-free version, use tamari instead of soy sauce and double-check that your oyster sauce is certified gluten-free.
- Try it with chicken or shrimp instead of beef for a lighter version.
- Toss in a handful of cashews or peanuts at the end for crunch.
- Double the garlic and ginger if you really want the aromatics to shine.
Save to Pinterest This is the kind of recipe that makes you feel capable in the kitchen, even on the nights when you're tired and distracted. It's fast, forgiving, and always delivers.
Recipe FAQs
- → What cut of beef works best for this dish?
Thinly sliced sirloin or flank steak is ideal as it cooks quickly and remains tender when stir-fried.
- → Can I use other vegetables instead of snap peas?
Yes, broccoli or bell peppers can be excellent substitutes for snap peas, adding a different texture and flavor.
- → How do I achieve a crispy texture on the beef?
Coating the beef with cornstarch before searing helps create a light crust and seals in juices.
- → Is there a gluten-free alternative for the sauces?
Using tamari in place of soy sauce and ensuring oyster sauce is gluten-free helps maintain flavor without gluten.
- → How can I add heat to this dish?
Include a pinch of red pepper flakes or sliced chili along with garlic and ginger during cooking for a spicy kick.