Beef with Snow Peas
Tender strips of beef and crisp snow peas tossed in a savory, gingery stir-fry sauce. This quick weeknight classic comes together in under 30 minutes and delivers that perfect takeout-style balance of protein and crunch. Serve it over steamed rice for a complete meal.
For 4 servings
- prep · ~10 min
Slice and marinate the beef.
1.Slice the flank steak thinly against the grain into bite-sized strips.2.In a bowl, toss beef with 1 tablespoon soy sauce, cornstarch, sesame oil, and black pepper.3.Set aside to marinate for 10 minutes at room temperature.TIPPartially freezing the beef for 20 minutes makes it much easier to slice thinly. - mix · ~2 min
Make the stir-fry sauce.
1.In a small bowl, whisk together the remaining 2 tablespoons soy sauce, water, and brown sugar.2.Stir until the sugar dissolves. Set aside near the stove. - fry · ~3 min
Sear the beef.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.2.Add the marinated beef in a single layer and let it sear undisturbed for 1 minute.3.Stir-fry for another 1-2 minutes until just browned. Transfer to a plate.TIPDon't crowd the pan — cook the beef in two batches if needed to get a good sear. - saute · ~3 min
Cook the aromatics and snow peas.
1.Add the remaining 1 tablespoon vegetable oil to the wok.2.Add garlic, ginger, and the white parts of scallions. Stir-fry for 30 seconds until fragrant.3.Add snow peas and stir-fry for 2 minutes until bright green and crisp-tender.4.Season with a pinch of salt. - mix · ~1 min
Combine and finish the dish.
1.Return the beef and any accumulated juices to the wok.2.Pour in the stir-fry sauce and toss everything together for 1 minute.3.The sauce will thicken slightly and coat the beef and snow peas. - garnish
Garnish with scallion greens and serve immediately.
Scatter the reserved green scallion slices over the top. Serve hot over steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Partially freeze the flank steak for 20 minutes before slicing to get ultra-thin, even strips.
- 2Always slice the beef against the grain for tender bites, not chewy strings.
- 3Remove the tough strings from snow peas by snapping the tip and pulling down the side.
- 4Cook the beef in a single layer and don't overcrowd the wok to ensure a deep sear, not steam.
- 5Have all ingredients prepped and measured before you start — stir-frying goes fast.
- 6For extra crunch, blanch the snow peas in boiling water for 30 seconds, then plunge into ice water before stir-frying.
Adapt it for your goals.
Vegetarian
Swap the beef for 400g of firm tofu (pressed and cubed) or king oyster mushrooms sliced into strips. Marinate and sear the same way for a plant-based version that still delivers savory satisfaction.
spicySpicy
Add 1-2 teaspoons of sriracha or chili garlic sauce to the stir-fry sauce for a punch of heat. Toss in a few dried red chilies with the aromatics for extra kick.
low sodiumLow-sodium
Use low-sodium soy sauce or tamari, and reduce or omit the added salt. The ginger, garlic, and scallions still provide plenty of flavor without all the salt.
gluten freeGluten-free
Replace the soy sauce with tamari or coconut aminos. Confirm the cornstarch is labeled gluten-free — all other ingredients are naturally GF.
veggie loadedVeggie-loaded
Add sliced bell peppers, broccoli florets, or shredded carrots along with the snow peas. Increase the sauce by 1 tablespoon each of soy sauce and water to coat the extra veggies.
Why this is on our healthy list.
Lean Protein Source
Flank steak provides high-quality protein with relatively low fat, supporting muscle repair and keeping you full longer.
Rich in Vitamin C
Snow peas offer a good dose of vitamin C, an antioxidant that supports immune health and collagen production.
Ginger for Digestion
Fresh ginger adds warming flavor and is traditionally used to aid digestion and reduce nausea.
Low in Refined Carbs
This dish is naturally low in carbohydrates, making it a great main for those monitoring blood sugar or following a low-carb diet.
Frequently asked questions
Yes, sirloin or ribeye work well. Slice thinly against the grain and adjust cooking time based on thickness — ribeye cooks slightly faster due to its fat content.
