Beef Stir-Fry Snap Peas (Printable)

Tender beef and crisp snap peas combine with sweet carrots in a savory, quick-cooked skillet dish.

# What You Need:

→ Protein

01 - 1 lb beef sirloin or flank steak, thinly sliced against the grain
02 - 1 tbsp cornstarch

→ Vegetables

03 - 2 cups snap peas, trimmed
04 - 2 medium carrots, peeled and cut into thin matchsticks
05 - 3 green onions, sliced (white and green parts separated)
06 - 2 cloves garlic, minced
07 - 1 inch fresh ginger, peeled and minced

→ Sauce

08 - 3 tbsp low-sodium soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp honey or brown sugar
11 - 1 tbsp rice vinegar
12 - 1 tsp toasted sesame oil
13 - 1/4 cup water
14 - 1/2 tsp freshly ground black pepper

→ Oils

15 - 2 tbsp vegetable oil, divided

# Directions:

01 - Toss the sliced beef with cornstarch in a medium bowl until evenly coated.
02 - Whisk together all sauce ingredients in a small bowl and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer and sear 1-2 minutes per side until just browned. Transfer to a plate.
04 - Add remaining 1 tablespoon oil to the skillet. Stir-fry carrots and snap peas for 2-3 minutes until tender-crisp.
05 - Add white parts of green onions, garlic, and ginger to the skillet; stir-fry for 1 minute until fragrant.
06 - Return beef to the skillet, pour sauce over mixture, and toss to combine. Cook 2-3 minutes, stirring frequently, until sauce thickens and coats beef and vegetables.
07 - Remove from heat, garnish with green onion tops, and serve immediately with steamed rice if desired.

# Expert Suggestions:

01 -
  • It comes together in under half an hour, which means you can actually cook dinner on a weeknight without losing your mind.
  • The snap peas stay crisp and sweet, and the carrots pick up just enough char to taste like something special.
  • The sauce clings to everything without being gloopy or overpowering, just savory and a little bit sweet.
02 -
  • Don't crowd the pan when you sear the beef or it'll steam instead of brown, and you'll miss out on all that flavor.
  • Have everything prepped and ready before you turn on the heat, because once you start cooking, it moves fast and there's no time to chop.
  • If the sauce seems too thick, add a splash of water and toss again, it should coat the ingredients without pooling at the bottom.
03 -
  • Freeze the beef for fifteen minutes before slicing, it firms up just enough to make thin, even cuts without the meat sliding around.
  • Use a wok if you have one, the high sides make tossing easier and keep everything in the pan instead of on your stovetop.
  • Taste the sauce before you pour it in and adjust the sweetness or saltiness to your liking, every brand of soy and oyster sauce is a little different.
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