Our Beef and Snow Pea Stir-Fry is a one-pot nutritious, quick-to-prepare, and versatile recipe. It features lean flank steak and colorful vegetables, complemented by a delicious homemade stir-fry sauce.
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Why You’ll Love Our Beef and Snow Pea Stir-Fry
If you’re looking for a delicious and healthy dinner option, you’ll absolutely love our beef stir-fry recipe! Packed with fresh veggies and lean flank steak, it’s not only a feast for the eyes but also incredibly nutritious. Here’s why you’ll want to whip this up:
Nutrient Dense: Loaded with colorful vegetables like bell peppers, carrots, and snow peas, it provides essential vitamins and minerals.
Great Source of Protein: I love using lean flank steak for this recipe since it is such a great source of protein, helping you feel full and satisfied.
Savory Sauce: The homemade stir-fry sauce, made with soy sauce, rice vinegar, ginger, garlic, and honey, adds a delightful depth of flavor.
Quick and Easy: This recipe comes together in just 30 minutes, perfect for busy weeknights!
Versatile: You can easily swap in your favorite veggies and serve with rice, noodles, or enjoy all on its own!
Bursting with Flavor: The combination of soy sauce, ginger, and garlic creates a deliciously savory stir-fry sauce that ties everything together!
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Ingredients
- Flank steak
- Sesame oil
- Corn starch
- Black pepper
- Yellow or white onion, sliced
- Bell pepper, sliced
- Carrots, sliced
- Snow peas
- Soy sauce
- Rice vinegar
- Honey
- Garlic, minced
- Ginger, minced
How to Make Beef and Snow Pea Stir-Fry
Step 1: Start by chopping the onion, carrots, and bell pepper, and mincing the garlic and ginger. Set aside for now. Then, make the stir-fry sauce by whisking together soy sauce, rice vinegar, ginger, garlic, and honey.
Step 2: Cut the steak into thin strips against the grain, about 1/4 inch thick. In a ziploc bag, add the beef strips, black pepper, and cornstarch. Shake the zip lock bag until the beef strips are evenly coated in corn starch.
Step 3: In a large pan over medium-high heat, add 1/2 tablespoon of sesame oil. Add as much beef to the pan as can fit without overcrowding and cook for 2-3 minutes per side, then remove to a separate plate. Add another 1/2 tablespoon of sesame oil and cook the next batch. Repeat until all the beef strips are cooked. Set the beef aside for now.
Step 4: Add a 1/2 tablespoon of sesame oil to the same pan, then add the onion, carrots, and bell pepper. Saute for about 5-6 minutes.
Step 5: Then add the snow peas, cooked beef, and stir-fry sauce. Sauté for 3-4 minutes until the sauce thickens and the snow peas soften. Garnish with green onion and sesame seeds. Serve over rice.
Tools You’ll Need
Large Sauté Pan – whip up this one-pot meal in just one large sauté pan
Grater/Zester/Mincer – to grate the fresh garlic and ginger
Tips and Variations
Veggies: My favorite thing about stir-fries is that you can customize them and use any veggies you have in your fridge that need to be used! Toss in broccoli, peas, celery, water chestnuts – the options are endless!
Meal Prep: I love making a big batch of this healthy beef stir-fry and portioning it into Tupperware with some rice for meal prep for the week.
Nuts: Throw in some cashews or peanuts for a good source of healthy fat – they also add a great texture!
Storage: Keep in an air-tight container in the refrigerator for up to 5 days.
Pairing: Serve over white rice, brown rice, or some udon or glass noodles. (If you are mixing with noodles, double the sauce recipe.)
No Cornstarch? No problem, slice the flank steak, then season the pieces with salt and pepper. Cook the same as step 3.
Recipe Card
Beef and Snow Pea Stir-Fry
Course: Dinner, LunchDifficulty: Easy4
servings15
minutes20
minutes35
minutesIngredients
1 lb flank steak
2 Tbsp sesame oil
1/4 cup corn starch
1 1/2 tsp black pepper
1 yellow or white onion, sliced
1 red bell pepper, sliced
2 large carrots, sliced
8oz snow peas
1/3 cup soy sauce
1/3 cup rice vinegar
1/2 Tbsp honey
2 cloves garlic, minced
1 Tbsp ginger, minced
Directions
- Start by chopping the onion, carrots, and bell pepper, and mincing the garlic and ginger. Set aside for now. Then, make the stir-fry sauce by whisking together soy sauce, rice vinegar, ginger, garlic, and honey.
- Cut the steak into thin strips against the grain, about 1/4 inch thick. In a ziploc bag, add the beef strips, black pepper, and cornstarch. Shake the zip lock bag until the beef strips are evenly coated in corn starch.
- In a large pan over medium-high heat, add 1/2 tablespoon of sesame oil. Add as much beef to the pan as can fit without overcrowding and cook for 2-3 minutes per side, then remove to a separate plate. Add another 1/2 tablespoon of sesame oil and cook the next batch. Repeat until all the beef strips are cooked. Set the beef aside for now.
- Add a 1/2 tablespoon of sesame oil to the same pan, then add the onion, carrots, and bell pepper. Saute for about 5-6 minutes.
- Then add the snow peas, cooked beef, and stir-fry sauce. Sauté for 3-4 minutes until the sauce thickens and the snow peas soften. Garnish with green onion and sesame seeds. Serve over rice
