Skillet Beef Stir-Fry Snap Peas (Printable)

Quick-cooking beef with crisp snap peas and sweet carrots in a savory blend.

# What You'll Need:

→ Proteins

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

→ Vegetables

03 - 2 cups snap peas, trimmed
04 - 2 medium carrots, peeled and julienned
05 - 3 green onions, sliced with white and green parts separated
06 - 2 cloves garlic, minced
07 - 1 inch fresh ginger, peeled and minced

→ Oils and Sauces

08 - 3 tablespoons low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon honey or brown sugar
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 2 tablespoons water
14 - 2 tablespoons vegetable oil, divided

→ Spices

15 - 1/2 teaspoon freshly ground black pepper

# Directions:

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 vegetable oil in a large skillet or wok over medium-high heat. Place beef in a single layer and sear for 1-2 minutes per side until browned; transfer to a plate.
04 - Add remaining 1 tablespoon vegetable 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-frying for 1 minute until fragrant.
06 - Return beef to the skillet, pour sauce over, and toss to combine. Cook for 2-3 minutes, stirring frequently, until sauce thickens and coats all ingredients.
07 - Remove from heat, garnish with green onion tops, and serve immediately with steamed rice if desired.

# Expert Hints:

01 -
  • It comes together faster than ordering takeout, and you control every ingredient.
  • The beef stays incredibly tender when you slice it thin and coat it in cornstarch.
  • Snap peas and carrots keep their crunch, giving you texture in every bite.
  • The sauce clings to everything without being heavy or overly sweet.
02 -
  • Slice the beef as thin as possible, it cooks faster and stays tender instead of turning tough.
  • Do not overcrowd the pan when searing the beef, or it will steam instead of browning.
  • Keep the heat high throughout, stir-frying relies on quick, intense heat to lock in flavor and texture.
  • Have all your ingredients prepped and ready before you turn on the stove, this dish moves fast once you start.
03 -
  • Freeze the beef for fifteen minutes before slicing, it firms up just enough to make thin, even cuts effortless.
  • Use a well-seasoned wok or a large cast-iron skillet for the best sear and heat retention.
  • Taste the sauce before adding it to the skillet and adjust the sweetness or saltiness to your liking.
  • If the sauce seems too thick, add a tablespoon of water at a time until it reaches the consistency you want.
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