Skillet Beef Stir-Fry Snap Peas (Printable)

Tender beef combines with crisp snap peas and sweet carrots in a flavorful skillet dish for easy weeknight dining.

# What You'll Need:

→ Beef and Marinade

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 cut into thin matchsticks
05 - 3 green onions, sliced with 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

→ Cooking Oil

15 - 2 tbsp vegetable oil, divided

# How to Make It:

01 - In a medium bowl, toss the sliced beef with cornstarch until evenly coated.
02 - Whisk together soy sauce, oyster sauce, honey or brown sugar, 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. Add beef in a single layer and cook for 1-2 minutes per side until browned. Remove beef and set aside.
04 - Add remaining 1 tablespoon oil, then stir-fry carrots and snap peas for 2-3 minutes until tender-crisp.
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 mixture, and toss to coat evenly. Cook 2-3 minutes, stirring frequently, until sauce thickens.
07 - Remove from heat. Garnish with green onion tops and serve immediately, optionally with steamed rice.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as quick as the cooking itself.
  • The beef stays tender and the vegetables keep their snap if you don't overthink the timing.
  • That sweet-savory sauce clings to every bite without feeling heavy or overly salty.
  • You can swap out vegetables based on what's actually in your crisper drawer.
02 -
  • Don't crowd the skillet when searing the beef or it will steam instead of brown, and you'll lose that beautiful caramelized crust.
  • Add the garlic and ginger after the vegetables, not before, or they'll burn and turn bitter before everything else is done.
  • If the sauce seems too thick, splash in a tiny bit of water and stir, it should coat the back of a spoon but still flow easily.
03 -
  • Have all your ingredients prepped and ready before you turn on the heat, because stir-frying moves fast and there's no time to chop mid-cook.
  • Use the highest heat your stove can manage without smoking, that intense heat is what gives stir-fry its signature flavor and keeps vegetables crisp.
  • Taste the sauce before you pour it in and adjust the sweetness or saltiness to your preference, it's much easier to fix now than after everything's mixed together.
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