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Beef with Snow Peas
The first time I made this, I overcooked the beef until it was tough as leather. That mistake taught me two things: cut the strips thin against the grain, and never let the wok sit idle once the heat hits high.
Ingredients
Method
- Marinate the beef: In a bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. Mix well until the liquid is absorbed and the meat feels slightly sticky. Let it sit for 15–20 minutes while you prep the vegetables.
- Mix the sauce: In a small bowl or measuring cup, whisk together the oyster sauce, soy sauce, rice vinegar, sugar, beef broth, and the cornstarch slurry. Set aside.
- Sear the beef: Heat a large wok or skillet over high heat until it begins to smoke slightly. Add 1 tablespoon of neutral oil. Add the marinated beef in a single layer (work in batches if necessary to avoid steaming). Sear for 1–2 minutes per side until browned but still pink inside. Remove beef from the pan and set aside on a plate. Target internal temperature: 130°F for medium-rare, or 145°F for medium.
- Sauté aromatics: Wipe out the wok if needed (or just proceed if it’s clean enough) and add the remaining 1 tablespoon of oil. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant. Be careful not to burn the garlic.
- Cook snow peas: Add the trimmed snow peas to the pan. Stir-fry for 2–3 minutes until they turn bright green and are crisp-tender. They should still have a slight snap when bitten.
- Combine and sauce: Return the cooked beef (and any accumulated juices) to the pan with the snow peas. Give your sauce mixture a quick stir (cornstarch settles quickly) and pour it over the ingredients. Stir constantly for 1–2 minutes until the sauce thickens and coats everything evenly.
- Serve immediately: Remove from heat. Garnish with toasted sesame seeds if desired. Serve hot over steamed white rice or noodles.
Nutrition
Notes
I keep snow peas in my fridge year-round because they add a crisp, fresh contrast to the rich sauce without needing much prep. A quick toss of cornstarch on the beef before searing is the secret to getting that restaurant-style crust without drying out the meat.
This dish comes together in under twenty minutes, making it one of my most reliable go-to dinners when I want something savory but light. The sauce clings perfectly to every ingredient, and the whole process feels effortless once you get into a rhythm.
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