Skillet Beef Stir-Fry Snap Peas (Printer-friendly)

Quick-cooked beef with snap peas and carrots in a savory, flavorful sauce for an easy meal.

# What You'll 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, white and green parts separated
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, peeled and minced

→ Sauce

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

→ Oils

15 - 2 tbsp vegetable oil, divided

# Steps:

01 - Toss the sliced beef in cornstarch until evenly coated.
02 - Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, water, and black pepper; set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 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 crisp-tender.
05 - Stir in white parts of green onions, minced 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, and serve immediately with steamed rice if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so you're not stuck scrubbing multiple pans after dinner.
  • The sauce clings to the beef and vegetables without being heavy or overly sweet.
  • It tastes like takeout but costs half as much and takes less time than waiting for delivery.
  • Snap peas stay crisp and bright, giving you that satisfying crunch in every bite.
02 -
  • Don't overcrowd the pan when searing the beef, or it will steam instead of brown and you'll lose that caramelized flavor.
  • Keep the vegetables moving in the skillet so they cook evenly and don't scorch on one side while staying raw on the other.
  • Have all your ingredients prepped and ready before you start cooking, because once the heat is on, everything happens fast.
03 -
  • Use the hottest burner on your stove and don't turn the heat down, high heat is what gives stir-fry its signature char and keeps vegetables crisp.
  • Prep everything before you start cooking, because there's no time to chop garlic or measure sauce once the pan is hot.
  • If you want extra heat, toss in a sliced fresh chili or a pinch of red pepper flakes with the garlic and ginger.
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