This 30-minute beef and snow pea stir-fry delivers tender slices of beef, crisp-tender snow peas, and a glossy garlic-ginger sauce that tastes like your favorite takeout—only faster and fresher.
Why You’ll Love This Quick Stir-Fry
- Ready in about 30 minutes, start to finish
- Crisp snow peas + juicy beef for great texture
- Simple pantry sauce with big flavor
- Easy to serve with rice, noodles, or cauliflower rice
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 8 oz snow peas, trimmed
- 2 tbsp neutral oil (avocado, canola, or grapeseed), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, sliced (white and green parts separated)
Sauce
- 1/3 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or honey)
- 2 tsp toasted sesame oil
- 1/2 cup beef broth (or water)
- 1 tbsp cornstarch
- Optional: 1–2 tsp chili garlic sauce or sriracha
How to Make 30-Minute Beef and Snow Pea Stir-Fry
1) Slice the beef. For the most tender results, slice thinly against the grain. If the beef is hard to slice, chill it in the freezer for 10–15 minutes first.
2) Mix the sauce. In a bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, broth, and cornstarch until smooth. Set aside.
3) Sear the beef. Heat a large skillet or wok over high heat. Add 1 tbsp oil. When shimmering, add beef in a single layer (cook in batches if needed). Sear 60–90 seconds per side until browned, then transfer to a plate.
4) Stir-fry aromatics and snow peas. Reduce heat to medium-high. Add remaining 1 tbsp oil, then add garlic, ginger, and the white parts of the scallions. Stir 15–20 seconds until fragrant. Add snow peas and stir-fry 2–3 minutes until bright green and crisp-tender.
5) Sauce and finish. Whisk the sauce again, then pour into the pan. Simmer 30–60 seconds until thickened and glossy. Return beef (and any juices) to the pan and toss 30–60 seconds to coat. Top with green scallions and serve immediately.
Tips for Tender Beef
- Cut against the grain: This shortens muscle fibers so the beef feels more tender.
- Use high heat and work fast: Stir-fry is about quick browning, not long cooking.
- Don’t crowd the pan: Cook beef in batches to avoid steaming.
- Thicken at the end: Cornstarch works best when the sauce hits a simmer.
Easy Variations
- Swap the protein: Try chicken breast, shrimp, or tofu.
- Add vegetables: Bell peppers, mushrooms, broccoli, or shredded carrots all work well.
- Make it spicy: Add chili garlic sauce, crushed red pepper, or sliced fresno chiles.
- Make it gluten-free: Use tamari (gluten-free soy sauce) and a gluten-free oyster sauce alternative.
What to Serve With Beef and Snow Pea Stir-Fry
- Steamed jasmine rice or brown rice
- Rice noodles or lo mein-style noodles
- Cauliflower rice for a lighter option
- Simple cucumber salad or quick pickled veggies
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce.
- Freeze: You can freeze it, but snow peas soften after thawing; best enjoyed fresh.
Printable Recipe
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Ingredients (Recap)
- 1 lb flank steak or sirloin, thinly sliced
- 8 oz snow peas, trimmed
- 2 tbsp neutral oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, sliced (white/green separated)
- 1/3 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tsp toasted sesame oil
- 1/2 cup beef broth
- 1 tbsp cornstarch
- Optional spicy add-in
Directions
- Whisk sauce ingredients until smooth; set aside.
- Sear beef in a hot skillet with 1 tbsp oil; remove to a plate.
- Cook garlic, ginger, and white scallions briefly; add snow peas and stir-fry until crisp-tender.
- Pour in sauce and simmer until thickened; return beef and toss to coat.
- Finish with green scallions and serve hot.
