This Beef and Snow Peas Stir Fry is made with tender pieces of flank steak coated in a tangy ginger sauce. Ready in less than 15 minutes, it’s an easy weeknight dinner even tastier than takeout!
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If you’re looking for more homemade versions of your favorite takeout recipes, don’t miss out on our Black Pepper Chicken or Kung Pao Chicken recipes, too!
Your Beef and Snow Peas Shopping List
The ingredients needed for this beef with snow peas recipe are most likely already waiting in your pantry. However, if not, they’re typically super easy to find at your local grocery store!
- Steak – Flank steak works best for stir-fry recipes, because it cooks quickly, has a strong flavor, and holds marinades well. Just be sure to trim off any excess fat, and slice it against the grain!
- Soy Sauce – This forms the base of the beef marinade creating an umami flavor. If preferred, feel free to use low-sodium soy sauce, tamari, or coconut aminos instead.
- Rice Wine Vinegar – The acidity balances out the savory, salty flavors of the rest of the dish, adding just a hint of sweetness.
- Sugar – Brown sugar adds a touch of sweet flavor and is moist enough to mix into the marinade without becoming clumpy.
- Cornstarch – Used to thicken the sauce.
- Ginger – Fresh ginger adds a slightly spicy, tangy kick.
- Snow Peas – Look for bright green peas that are fully intact without any bruises or brown spots.
- Olive Oil – Used to sautée the ingredients, preventing them from sticking to the pan.
- Garnish – Technically optional but highly recommended scallions, crushed peanuts, and crushed red pepper flakes make for great additions to this dish.
How to Cook a Beef with Snow Peas Stir Fry Recipe
Make sure to have all your ingredients prepped and close by, because this recipe comes together with minimal prep time and a cook time of mere minutes!
- Prepare the marinade. In a bowl, whisk together the soy sauce, vinegar, brown sugar, cornstarch, and ginger. Pour the mixture over the steak.
- Cook the peas. Heat the oil in a non-stick skillet or wok over high heat. Add the snow peas, stirring for 45 seconds. Then, remove them from the skillet, and set them aside.
- Stir-fry the beef. Allow the skillet to get very hot. Then, working in batches carefully add the beef. Once seared, flip it over, and continue to cook for 30 seconds before transferring it to a plate. Repeat until all the steak has been cooked.
- Combine. Add all the beef back to the skillet along with the snow peas. Stir the mixture over high heat. Then, remove the skillet from the heat, and set it aside until the liquid thickens.
- Serve. Serve the beef with snow peas while it’s still warm garnished with green onions, crushed peanuts, and a sprinkle of crushed red pepper for a bit of spice!
Serving Suggestions
Feel free to serve this beef with snow peas recipe on its own for a nutritious, filling low-carb meal! However, if you want to bulk it up a bit try serving it alongside a bed of fluffy white rice, egg fried rice, or lo mein noodles.
How to Store and Reheat
This beef and snow peas recipe is best served right away while it’s still warm. However, if you have leftovers, they can be transferred to an airtight container and stored in the refrigerator for up to five days.
To reheat, warm your leftovers in 30 second intervals in the microwave. Or, add them back to a skillet over medium-low heat.
Keep food fresh, storage your food individually, make your life much more convenient and enjoy home-cooked meal anytime and anywhere.
Common Questions About This Beef and Snow Peas Recipe
It’s not necessary with this beef and snow peas stir fry recipe. The process of quickly sautéeing them results in the same effect as blanching, creating a tender texture and enhancing the sweetness of the peas.
Sugar snap peas are a cross between snow and garden peas. Meanwhile, the pods of snow peas are flatter with small peas while sugar snap peas are larger and more round. Both have an identical nutritional profile. However, sugar snap peas tend to be slightly sweeter and more flavorful.
We don’t recommend using frozen snow peas for this beef with snow peas recipe, because they’re likely to become a bit soggy, watering down the rest of the dish.
Snow peas can be eaten skin and all! However, you’ll want to remove the tough string using a paring knife before you begin to cook.
Edamame and snow peas are both types of edible legumes, but they are completely different plants.
Yes, the entire snow pea is edible. You don’t have to remove the peas from their pod!
More Beef Recipes
- Ground Beef Philly Cheesesteak
- Slow Cooker Po’ Boy with Beef
- Beef Kofta Meatballs
- Middle Eastern Crock Pot Beef Stew
Beef and Snow Peas Stir Fry
Ingredients
- ½ cup low-sodium soy sauce
- 3 Tablespoons rice wine vinegar
- 2 Tablespoons brown sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon fresh ginger minced
- 3 whole scallions sliced
- 1 ½ pounds flank steak trimmed of fat and sliced against the grain
- 2 Tablespoons olive oil
- 10 ounces fresh snow peas with the ends trimmed
- Optional: white rice for serving
- Optional: green onions crushed peanuts, and crushed red pepper flakes for garnish
Instructions
- In a bowl, add the soy sauce, vinegar, brown sugar, cornstarch, ginger, and scallions. Whisk to combine.½ cup low-sodium soy sauce, 3 Tablespoons rice wine vinegar, 2 Tablespoons brown sugar, 2 Tablespoons cornstarch, 1 Tablespoon fresh ginger, 3 whole scallions
- Add the steak to a bowl or sealable bag, pour the sauce on top, and toss to combine. Set aside.1 ½ pounds flank steak
- Heat the oil in a large non-stick skillet or wok. Add the snow peas, stirring for 45 seconds. Remove from the skillet, and set aside.2 Tablespoons olive oil, 10 ounces fresh snow peas
- Allow the skillet to become very hot again. Using tongs, add half the steak to the skillet in a single layer.
- Let the steak sit for 1 minute or until seared. Then, flip it over, and continue to cook for 30 seconds. Transfer it to a plate, and repeat the process with the remaining steak.
- Add all the cooked steak and snow peas back to the skillet, and stir over high heat for 30 seconds.
- Turn off the heat, and let the mixture sit until thickened.
- Serve immediately over white rice topped with green onions, crushed peanuts, and crushed red pepper flakes, if desired.Optional: white rice for serving, Optional: green onions
- Store in an airtight container in the fridge for up to 5 days.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
