Stir-Fried Beef and Snap Peas

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Discover the magic of our Stir-Fried Beef and Snap Peas – a tantalizing dance of tender beef, crisp snap peas, and an irresistible sauce.
Quick & Easy

Nothing comes together quite as quickly, or is as versatile, as a stir fry. As long as you have a solid sauce, you can throw practically anything in there! One of our favorite classic combos though is beef with crispy snap peas.

Imagine thin slices of beef, marinated in a symphony of ginger, Shaoxing wine, and tamari. The snap peas, vibrant and green, join the party, twirling gracefully in the wok. And that sauce – sweet, savory, and a touch of umami – it’s the stuff food dreams are made of.

Customizing Your Stir Fry

  • Veggie Vibes: Swap snap peas for asparagus, broccoli, or even colorful bell peppers. The wok is your canvas – paint it with your favorite veggies.
  • Protein Play: Beef not your jam? Try thinly sliced chicken, shrimp, tofu, or tempeh.
  • Heat It Up: Add a sprinkle of red pepper flakes or a dash of Sriracha if you’re feeling feisty. Heat lovers, rejoice!
  • Noodle Nook: Serve this stir-fry over lo mein or udon for a slurp-worthy twist.

Storing and Reheating Leftovers

  • Leftovers: Pop any remaining stir-fry into an airtight container and refrigerate for up to 3 days. It’s like a flavor time capsule waiting to be rediscovered.
  • Reheating: Heat a non-stick pan or microwave-safe bowl, add a splash of water, and gently reheat your stir-fry. No microwave? No problem – wok it up on the stovetop.

Stir-Fried Beef and Snap Peas

Stir-Fried Beef and Snap Peas

Prep Time:
20 min
Cook Time:
10 min
Total Time:
30 min
Equipment Needed

For the Stir-Fry:

  • 1 lb beef sirloin or flank steak, thinly sliced
  • 8 oz snap peas, trimmed
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and grated
  • 2 scallions, sliced diagonally

For the Stir-Fry Sauce:

  • 3 tbsp tamari (or soy sauce if preferred)
  • 1 tbsp Shaoxing wine (Chinese rice wine)
  • ½ tbsp sesame oil
  • 1 tsp cornstarch
  • 1 tsp honey or brown sugar
  • 1/4 cup chicken or beef broth
  1. In a bowl, mix the thinly sliced beef with half of the minced garlic, grated ginger, and a splash of Shaoxing wine. Let it marinate for at least 15 minutes.
  2. Blanch the snap peas in boiling water for 1-2 minutes until they turn bright green. Drain and set aside.
  3. In a small bowl, whisk together the tamari, remaining Shaoxing wine, sesame oil, cornstarch, honey (or brown sugar), and chicken or beef broth. Set aside.
  4. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  5. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
  6. In the same wok, add the remaining minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
  7. Add the blanched snap peas and sliced green onions. Stir-fry for another 2 minutes.
  8. Return the beef to the wok and pour in the stir-fry sauce. Toss everything together until well-coated and heated through.
  9. Serve the stir-fried beef and snap peas over steamed rice or noodles.
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