Skillet Beef with Snap Peas (Printable)

Tender beef strips with crisp snap peas and sweet carrots cooked in a savory sauce for a vibrant meal.

# 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 (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

# How-To:

01 - Toss sliced beef with cornstarch in a medium bowl until evenly coated.
02 - Whisk all sauce ingredients together 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 vegetable oil to skillet. Stir-fry carrots and snap peas for 2-3 minutes until tender-crisp.
05 - Add 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 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 Advice:

01 -
  • It cooks faster than ordering takeout and tastes better than anything that arrives in a paper bag.
  • The sauce clings to every piece of beef and vegetable without feeling heavy or sticky.
  • Snap peas stay bright green and crunchy even after the pan gets crowded.
02 -
  • Slice the beef while it's still slightly frozen, it cuts cleaner and thinner that way.
  • Don't crowd the pan when searing the beef or it will steam instead of brown.
  • Have everything prepped and ready before you start cooking, this moves too fast to chop mid-stir-fry.
03 -
  • Let the skillet get really hot before adding the beef, that sear is where the flavor starts.
  • Taste the sauce before adding it to the pan and adjust the sweetness or salt to your liking.
  • Serve this straight from the skillet to the table, it tastes best when it's still sizzling.
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