Skillet Beef Stir-Fry Snap Peas (Print Version)

Tender beef, snap peas, and carrots combined in a flavorful skillet dish ready quickly.

# 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 Steps:

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 over medium-high heat. Add beef in a single layer and sear 1-2 minutes per side until lightly 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 the skillet. Pour sauce over and toss to combine. Cook 2-3 minutes, stirring frequently, until sauce thickens and coats all ingredients.
07 - Remove from heat. Garnish with green onion tops and serve immediately, optionally with steamed rice.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can start cooking the moment you walk in the door.
  • The beef stays tender if you slice it thin and don't overcook it, a lesson I learned after a few chewy attempts.
  • Snap peas and carrots keep their crunch, adding color and texture that makes the dish feel alive.
  • The sauce is balanced, sweet, salty, tangy, without overwhelming the vegetables or the meat.
02 -
  • Slice the beef against the grain or it will turn tough and stringy no matter how carefully you cook it.
  • Don't crowd the skillet when searing the beef, give it space so it browns instead of steams.
  • Have everything prepped before you start cooking, stir-fries move fast and there's no time to chop once the heat is on.
03 -
  • Freeze the beef for 15 minutes before slicing, it firms up just enough to make thin, even cuts much easier.
  • Use a wok if you have one, the high sides and shape make tossing and stirring effortless.
  • Taste the sauce before adding it to the skillet, if it's too salty, add a splash more water or honey to balance it out.
Go Back