Skillet Beef Stir-Fry Snap Peas (Printable Version)

Tender beef strips with snap peas and carrots tossed in a savory sauce for a quick weeknight meal.

# What You Need:

→ Beef and Marinade

01 - 1 lb beef sirloin or flank steak, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil, divided

→ Vegetables

04 - 2 cups snap peas, trimmed
05 - 2 medium carrots, peeled and cut into thin matchsticks
06 - 3 green onions, sliced (white and green parts separated)
07 - 2 cloves garlic, minced
08 - 1 inch fresh ginger, peeled and minced

→ Sauce

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
15 - 1/2 tsp freshly ground black pepper

# Step-by-Step:

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 for 1 to 2 minutes per side until lightly browned. Transfer to a plate.
04 - Add remaining tablespoon of oil to the skillet. Stir-fry carrots and snap peas for 2 to 3 minutes until just tender-crisp.
05 - Incorporate white parts of green onions, garlic, and ginger; stir-fry for 1 minute until fragrant.
06 - Return beef to skillet, pour sauce over mixture, and toss to combine. Cook for 2 to 3 minutes, stirring frequently, until sauce thickens and coats beef and vegetables.
07 - Remove from heat, garnish with green onion tops, and serve immediately. Optional: accompany with steamed rice.

# Expert Advice:

01 -
  • Everything happens in one hot skillet, so cleanup is just a quick wipe and youre done.
  • The beef stays tender because of the cornstarch trick, no chewy mistakes here.
  • You get that restaurant-style glossy sauce without any weird ingredients or long simmering.
  • Snap peas keep their crunch, which makes every bite feel bright and alive instead of mushy.
02 -
  • Don't move the beef around too much when you first add it to the pan, let it sear or it steams instead of browning.
  • If your skillet isn't big enough, cook the beef in two batches so it doesn't crowd and release too much moisture.
  • Have everything prepped before you turn on the heat, stir-fries move too fast to chop vegetables mid-cook.
03 -
  • Use tamari instead of soy sauce for a gluten-free version, and check your oyster sauce label to be sure.
  • A carbon steel wok gets hotter than a regular skillet and gives you that smoky, restaurant-quality sear.
  • Taste the sauce before you add it and adjust the honey or vinegar to match what you're craving that night.
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