Skillet Beef Stir-Fry with Snap Peas (Printable Version)

Tender beef strips tossed with crisp snap peas, carrots, and savory sauce. Quick-cooking and perfect for weeknight dinners.

# What You'll Need:

→ For the 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

→ For the 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 Make It:

01 - In a medium bowl, toss the sliced beef with cornstarch until evenly coated.
02 - In a small bowl, whisk together all sauce ingredients; set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1-2 minutes per side until just browned. Transfer beef to a plate.
04 - Add remaining 1 tablespoon oil to the skillet. Add carrots and snap peas; stir-fry for 2-3 minutes until just tender-crisp.
05 - Add white parts of the green onions, garlic, and ginger; stir-fry for 1 minute until fragrant.
06 - Return the beef to the skillet. Pour the sauce over the mixture and toss to combine. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and coats the beef and vegetables.
07 - Remove from heat. Garnish with sliced green onion tops. Serve immediately with steamed rice if desired.

# Expert Advice:

01 -
  • The sauce creates this gorgeous glaze that clings to every piece without being goopy or overwhelming like some restaurant versions.
  • Once you prep everything into little piles on your cutting board, the actual cooking flies by so quickly youll wonder why you ever considered takeout.
02 -
  • Cutting the beef against the grain isnt just chef talk, it actually transforms tough cuts into tender bites by shortening the muscle fibers.
  • The vegetables will continue cooking from residual heat after you remove the pan from the stove, so take it off when they still have a slight crunch.
03 -
  • Pat your beef dry with paper towels before tossing with cornstarch, otherwise youll get clumps instead of an even coating.
  • A carbon steel wok heats more evenly than a non-stick skillet, but work with what you have, the flavor will still be fantastic.
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