This delicious Beef with Snow Peas recipe is a quick and easy weeknight meal that brings bold flavors to your table in under 30 minutes. Tender beef, crisp snow peas, and a savory sauce make this dish irresistible. It’s versatile too—swap in your favorite veggies or use pantry staples to create a comforting and satisfying dinner.
Recipe Ingredients:
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry or cooking sherry
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 5 whole scallions, cut into 1/2-inch pieces on the diagonal
- Crushed red pepper
- Salt, as needed (use sparingly!)
- Jasmine or long-grain rice, cooked according to package directions
How To Make Beef With Snow Peas?
- Make the Marinade: In a bowl, combine 120 ml (1/2 cup) soy sauce, 45 ml (3 tablespoons) sherry, 30 g (2 tablespoons) cornstarch, 30 g (2 tablespoons) brown sugar, and 1 tablespoon minced fresh ginger.
- Marinate the Beef: Place 680 g (1.5 lbs) sliced flank steak in a bowl and pour one-third of the marinade over it. Reserve the remaining marinade and toss the beef to coat evenly. Set aside.
- Cook the Snow Peas: Heat 45 ml (3 tablespoons) peanut or olive oil in a heavy skillet (cast iron preferred) over high heat. Add 225 g (8 ounces) snow peas and stir-fry for 45 seconds until they start to brown slightly. Transfer to a plate.
- Sear the Beef in Batches: Allow the skillet to get very hot again. Using tongs, add half the beef to the skillet, keeping most of the marinade in the bowl. Spread the beef out and sear without stirring for 1 minute to achieve a deep brown color. Sprinkle half the scallions over the beef, flip, and cook for another 30 seconds. Remove to a clean plate.
- Repeat with Remaining Beef: Repeat the process with the remaining beef, letting the skillet get very hot again first. After flipping, return the first batch of beef to the skillet.
- Combine Everything: Add the reserved marinade, crushed red pepper, and cooked snow peas to the skillet. Stir-fry over high heat for 30 seconds, then turn off the heat.
- Adjust Seasoning: Taste and add salt only if needed. The sauce will continue to thicken as it sits.
- Serve: Serve immediately over cooked jasmine or long-grain rice.
Recipe Tips:
- Slice Beef Thinly: Make sure to slice the flank steak very thinly against the grain. This ensures the meat stays tender and cooks quickly.
- Get the Pan Really Hot: Before cooking the beef, let the skillet get very hot. This helps sear the meat quickly, locking in flavor and keeping it juicy.
- Stir-Fry in Batches: Avoid overcrowding the skillet by cooking the beef in batches. This prevents steaming and ensures each piece gets a nice, crispy edge.
- Prep All Ingredients Before You Start: Since stir-frying is fast, have all your ingredients chopped, measured, and ready to go before turning on the heat.
- Don’t Overcook the Snow Peas: Stir-fry the snow peas quickly to keep them bright green and crisp. Overcooked peas can turn mushy and lose their fresh taste.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Beef with Snow Peas cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the Beef with Snow Peas to cool completely, then place it in a freezer-safe container or bag. Freeze for up to 2 months.
- Reheat: Transfer the Beef with Snow Peas to a microwave-safe container, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through for even heating.
Nutrition Facts
- Calories:215
- Total Fat:11 grams
- Saturated Fat:30 grams
- Cholesterol:55 milligrams
- Sodium:640 milligrams
- Carbohydrates7 grams
- Dietary Fiber:1 grams
- Protein:20 grams
- Sugar:3 grams
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Beef With Snow Peas
Description
This delicious Beef with Snow Peas recipe is a quick and easy weeknight meal that brings bold flavors to your table in under 30 minutes. Tender beef, crisp snow peas, and a savory sauce make this dish irresistible. It’s versatile too—swap in your favorite veggies or use pantry staples to create a comforting and satisfying dinner.
Ingredients
Instructions
- Make the Marinade: In a bowl, combine 120 ml (1/2 cup) soy sauce, 45 ml (3 tablespoons) sherry, 30 g (2 tablespoons) cornstarch, 30 g (2 tablespoons) brown sugar, and 1 tablespoon minced fresh ginger.
- Marinate the Beef: Place 680 g (1.5 lbs) sliced flank steak in a bowl and pour one-third of the marinade over it. Reserve the remaining marinade and toss the beef to coat evenly. Set aside.
- Cook the Snow Peas: Heat 45 ml (3 tablespoons) peanut or olive oil in a heavy skillet (cast iron preferred) over high heat. Add 225 g (8 ounces) snow peas and stir-fry for 45 seconds until they start to brown slightly. Transfer to a plate.
- Sear the Beef in Batches: Allow the skillet to get very hot again. Using tongs, add half the beef to the skillet, keeping most of the marinade in the bowl. Spread the beef out and sear without stirring for 1 minute to achieve a deep brown color. Sprinkle half the scallions over the beef, flip, and cook for another 30 seconds. Remove to a clean plate.
- Repeat with Remaining Beef: Repeat the process with the remaining beef, letting the skillet get very hot again first. After flipping, return the first batch of beef to the skillet.
- Combine Everything: Add the reserved marinade, crushed red pepper, and cooked snow peas to the skillet. Stir-fry over high heat for 30 seconds, then turn off the heat.
- Adjust Seasoning: Taste and add salt only if needed. The sauce will continue to thicken as it sits.
- Adjust Seasoning: Taste and add salt only if needed. The sauce will continue to thicken as it sits.
Notes
- Slice Beef Thinly: Make sure to slice the flank steak very thinly against the grain. This ensures the meat stays tender and cooks quickly.
- Get the Pan Really Hot: Before cooking the beef, let the skillet get very hot. This helps sear the meat quickly, locking in flavor and keeping it juicy.
- Stir-Fry in Batches: Avoid overcrowding the skillet by cooking the beef in batches. This prevents steaming and ensures each piece gets a nice, crispy edge.
- Prep All Ingredients Before You Start: Since stir-frying is fast, have all your ingredients chopped, measured, and ready to go before turning on the heat.
- Don’t Overcook the Snow Peas: Stir-fry the snow peas quickly to keep them bright green and crisp. Overcooked peas can turn mushy and lose their fresh taste.
Beef With Snow Peas