Skillet Beef Stir-Fry Snap Peas (Printable)

Tender beef, snap peas, and carrots cooked quickly in a savory sauce for a vibrant meal.

# 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 julienned
05 - 3 green onions, sliced (white and green parts separated)
06 - 2 cloves garlic, minced
07 - 1 inch fresh ginger, peeled and minced

→ Oils and Sauces

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

→ Seasoning

15 - 1/2 tsp freshly ground black pepper

# How-To Steps:

01 - Toss the sliced beef with cornstarch in a medium bowl until evenly coated.
02 - Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, water, and black pepper in a small bowl; set aside.
03 - Heat 1 tablespoon of 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 lightly browned. Remove beef and set aside.
04 - Add remaining tablespoon of oil to skillet. Stir-fry carrots and snap peas for 2-3 minutes until tender-crisp.
05 - Stir in white parts of green onions, garlic, and ginger; cook 1 minute until fragrant.
06 - Return beef to skillet. Pour sauce over mixture and toss to coat. Cook 2-3 minutes, stirring frequently, until sauce thickens and evenly coats beef and vegetables.
07 - Remove from heat. Garnish with green onion tops. Serve immediately, optionally with steamed rice.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes twice as good.
  • The sauce clings to every piece of beef and vegetable without being gloppy or bland.
  • You can swap in whatever crisp vegetables you have on hand and it still works beautifully.
  • Cleanup is a breeze since everything cooks in one skillet.
02 -
  • Slice the beef as thin as possible and always against the grain or it will turn out tough and chewy.
  • Do not overcrowd the pan when searing the beef or it will steam instead of browning.
  • Have all your ingredients prepped and ready before you turn on the heat because stir-frying moves fast.
  • If the sauce seems too thick, add a splash of water and stir until it loosens up.
03 -
  • Freeze the beef for 15 minutes before slicing to make it easier to cut into thin, even strips.
  • Use the highest heat your stove can handle without smoking to get that authentic wok-seared flavor.
  • Taste the sauce before adding it to the pan and adjust the sweetness or saltiness to your liking.
  • If you love extra ginger or garlic, do not hold back because they are what make this dish sing.
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