Skillet Beef Stir-Fry Snap Peas (Print Version)

Quick-cooked beef with snap peas and carrots in a flavorful sauce, ideal for easy weeknight meals.

# What You Need:

→ Stir-Fry

01 - 1 lb beef sirloin or flank steak, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil, divided
04 - 2 cups snap peas, trimmed
05 - 2 medium carrots, peeled and cut into thin matchsticks
06 - 3 green onions, sliced with 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

# Directions:

01 - Toss 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 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 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 for 1 minute until fragrant.
06 - Return beef to skillet. Pour sauce over and toss to combine. Cook 2-3 minutes, stirring frequently, until sauce thickens and coats ingredients.
07 - Remove from heat. Garnish with green onion tops. Serve immediately with steamed rice if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is mercifully quick and youre not left with a sink full of dishes.
  • The beef stays tender and the vegetables keep their snap, giving you texture in every bite instead of mush.
  • The sauce clings to everything without being gloppy or overly sweet, just balanced and glossy.
  • You can have this on the table faster than delivery would arrive, and it tastes like you actually tried.
02 -
  • Slice the beef as thin as you can and always against the grain, or it will be tough no matter how perfectly you cook it.
  • Dont crowd the pan when you sear the beef, if the pieces touch too much they steam instead of browning and you lose that caramelized flavor.
  • Have everything prepped and ready before you turn on the heat, stir-fry moves fast and theres no time to chop garlic halfway through.
  • If the sauce seems too thick, add a splash of water, if its too thin, let it bubble for another minute until it reduces.
03 -
  • Freeze the beef for fifteen minutes before slicing, it firms up just enough to make thin, even cuts much easier.
  • Use the hottest burner on your stove and let the skillet preheat until a drop of water sizzles and evaporates instantly.
  • Taste the sauce before adding it to the pan, if it needs more sweetness or salt, adjust it now while you still can.
  • Keep a small bowl of water nearby to add to the skillet if things start sticking or the sauce gets too concentrated.
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