Skillet Beef Stir-Fry Snap Peas (Printable)

Tender beef, crisp snap peas, and sweet carrots cooked in a savory skillet stir-fry.

# What You'll Need:

→ Proteins

01 - 1 lb beef sirloin or flank steak, thinly sliced against the grain
02 - 1 tbsp cornstarch

→ Vegetables

03 - 2 cups snap peas, trimmed
04 - 2 medium carrots, peeled and cut into thin matchsticks
05 - 3 green onions, sliced, white and green parts separated
06 - 2 cloves garlic, minced
07 - 1 inch fresh ginger, peeled and minced

→ Oils and Sauces

08 - 2 tbsp vegetable oil, divided
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

→ Spices

15 - 1/2 tsp freshly ground black pepper

# How to Make It:

01 - In a medium bowl, toss the thinly sliced beef with cornstarch until evenly coated.
02 - Combine soy sauce, oyster sauce, honey or brown sugar, rice vinegar, toasted sesame oil, water, and black pepper in a small bowl; whisk until blended and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer and sear for 1–2 minutes per side until just browned. Transfer to a plate.
04 - Add remaining 1 tablespoon vegetable oil to the skillet. Stir-fry carrots and snap peas for 2–3 minutes until tender-crisp.
05 - Stir in white parts of green onions, garlic, and ginger; cook for 1 minute until fragrant.
06 - Return beef to skillet, pour sauce over mixture, and toss to combine. Cook 2–3 minutes, stirring frequently, until sauce thickens and coats beef and vegetables.
07 - Remove from heat and garnish with green onion tops. Serve immediately, optionally with steamed rice.

# Expert Advice:

01 -
  • Everything cooks in under 15 minutes once you start, so dinner feels effortless even on the busiest nights.
  • The sauce is balanced and glossy without being heavy, and it coats every piece of beef and vegetable perfectly.
  • You can taste the freshness in every bite because nothing gets overcooked or mushy.
  • It's the kind of meal that makes you feel capable and proud, like you just pulled off restaurant quality food in your own kitchen.
02 -
  • Don't crowd the pan when you sear the beef or it will steam instead of brown, and you'll lose that caramelized flavor.
  • Have everything prepped and ready before you turn on the heat because stir frying moves too fast to stop and chop mid cook.
  • If your sauce seems thin, let it bubble for an extra 30 seconds and it will thicken up beautifully as the cornstarch activates.
03 -
  • Use the hottest burner you have and don't turn it down, stir fry needs high heat to get that slightly charred, restaurant style flavor.
  • Taste the sauce before you add it to the skillet and adjust the sweetness or saltiness to your liking, because once it's in the pan it's hard to fix.
  • If you want extra vegetables, throw in bell peppers or broccoli florets, just make sure to cut them small so they cook in the same amount of time.
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