Easy Beef with Snow Peas
Better than takeout, this Beef with Snow Peas recipe features marinated steak and crisp, vibrant peas. Cooked in a single skillet, it’s ready in minutes and even better than takeout! Serve it on its own or over a bed of noodles or rice.
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!
Why You’ll Love This Beef with Snow Peas Recipe
We’re all about easy recipes, especially when it comes to dinner, and this beef with snow peas is one dish that’s guaranteed to knock your socks off! It’s:
- Made in a single wok or skillet.
- Cooked in a matter of minutes.
- High-protein, low-carb, and full of nutrients.
- Great to make in bulk and serve on its own or with your favorite sides!
Ingredients You’ll Need
The ingredients needed for this beef with snow peas recipe are most likely already waiting in your pantry. However, if not, they’re super easy to find at the store! Here’s what you’ll need:
- 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 Make Beef with Snow Peas
Make sure to have all your ingredients prepped and close by, because this recipe comes together right before your eyes!
- 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!
How to Store
This beef with snow peas recipe is best eaten right away while it’s still warm. However, on the rare chance that you happen to have leftovers, they can be transferred to an airtight container and stored in the fridge for up to 5 days.
Then, when you’re ready to eat, simply reheat them 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.
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.
Common Questions About Beef with Snow Peas
Snap peas are a cross between snow peas and regular garden peas. Both have the same nutritional benefits. However, sugar snap peas are usually a little sweeter than snow peas.
No! The purpose of quickly sautéeing them in oil before combining them with the rest of the ingredients has the same effect as blanching and results in a more tender texture and enhanced sweetness.
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.
More Ways to Use Beef
Looking for more easy beef recipes? Check out some of our faves below!
- Ground Beef Philly Cheesesteak
- Slow Cooker Po’ Boy with Beef
- Beef Kofta Meatballs
- Middle Eastern Crock Pot Beef Stew
Beef with Snow Peas Recipe
Ingredients
- 1 ½ pounds flank steak (trimmed of fat and sliced against the grain)
- ½ cup low-sodium soy sauce
- 3 Tablespoons rice wine vinegar
- 2 Tablespoons brown sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon fresh garlic (minced)
- 10 ounces fresh snow peas (with the ends trimmed)
- 3 whole scallions (sliced)
- 2 Tablespoons olive oil
- 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, and ginger. Whisk to combine.
- Add the steak to a bowl or sealable bag, pour the sauce on top, and toss to combine. Set aside.
- 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.
- 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.
- Store in an airtight container in the fridge for up to 5 days.