Beef Stir Fry Snow Peas

The first time I attempted beef stir fry, I crowded the pan with everything at once and ended up with steamed beef and soggy vegetables. My housemate walked in, looked at the disappointing result, and showed me how her mother cooked everything in batches over fierce heat. That evening changed my understanding of stir fry completely.

Last winter my brother called me at 6 PM, exhausted and craving something homemade but unwilling to spend more than 20 minutes cooking. I walked him through this recipe over the phone, and he sent me a photo of his first attempt with the caption "why have I been ordering takeout all these years."

Ingredients

• Flank steak or sirloin: Thinly slicing against the grain is the secret to tender beef, and the cornstarch marinade creates that restaurant texture
• Snow peas: These stay satisfyingly crisp even after quick cooking and add fresh sweetness that balances the savory sauce
• Carrots: Slicing them on the bias exposes more surface area to the heat so they cook quickly while maintaining crunch
• Fresh ginger and garlic: Minced these aromatics release their oils instantly in hot oil, building the foundational flavor of the dish
• Stir fry sauce: This combination of soy, oyster sauce, and hoisin creates that glossy restaurant coating with layers of umami

Instructions

Marinate the beef:

Combine the sliced beef with soy sauce, cornstarch, Shaoxing wine, and sesame oil in a bowl. Let it sit for 10 minutes while you prep everything else, allowing the cornstarch to tenderize the meat.

Make the sauce:

Whisk together the soy sauce, oyster sauce, hoisin sauce, water, brown sugar, and cornstarch until completely smooth. The cornstarch will settle, so give it another stir right before pouring.

Sear the beef:

Heat half the oil in a wok over high heat until smoking slightly, then add the beef in a single layer. Let it sear for 1 minute before tossing, cooking just until browned. Remove and set aside on a plate.

Cook the aromatics:

Add the remaining oil to the hot pan, then stir fry the garlic and ginger for 30 seconds until fragrant. You should immediately smell them bloom, which means the pan is ready for vegetables.

Add the vegetables:

Toss in the carrots and snow peas, stir frying for 2 to 3 minutes. They should become vibrantly colored and tender crisp, never mushy or dull.

Combine everything:

Return the beef to the pan, pour in the sauce, and toss constantly for 1 to 2 minutes. The sauce will bubble and thicken, coating everything in a glossy finish.

Serve immediately:

Remove from heat right away, scatter with spring onions if you like, and serve over steamed rice while the sauce is still thick and clinging to each piece.

Save

My partner grew up eating stir fry three times a week and was skeptical when I first made this. After one bite of the tender beef coated in that glossy sauce, she admitted this was better than her childhood version and requested it for her birthday dinner.

The Secret to Restaurant Style Beef

Cornstarch in the marinade, a technique called velveting, creates that slippery tender texture that makes restaurant beef so satisfying. The starch also helps the sauce cling better to every slice, so each bite is evenly coated.

Getting Your Wok Hot Enough

Your pan needs to be properly hot before adding ingredients, usually over medium high or high heat. You should see faint wisps of smoke when the oil hits the pan, which tells you the temperature is high enough to sear rather than steam.

Building Your Stir Fry Intuition

After making this a few times you will start to recognize the sound of the proper sizzle and notice how vegetables brighten in color when they are perfectly cooked. Trust your senses more than the timer, because every stove and pan heats differently.

• Prep everything before starting, because once cooking begins it moves too fast for measuring
• Keep the ingredients moving constantly to prevent burning and ensure even cooking
• Have your serving plates ready so the sauce does not continue cooking in the hot pan

Save

This recipe taught me that restaurant quality stir fry at home is not about fancy ingredients, but about technique and patience in preparation. Weeknight dinners have never been the same since.

Recipe FAQs

→ What cut of beef works best for this stir fry?

Flank steak or sirloin sliced thinly against the grain ensures tenderness and quick cooking in this dish.

→ Can I substitute the snow peas with other vegetables?

Yes, bell peppers or baby corn can be used for a different crunch and flavor profile.

→ How do I make the sauce thicker?

The cornstarch in the sauce helps thicken it as it cooks. Ensure it's fully dissolved before adding to the pan.

→ Is this dish gluten-free?

To make it gluten-free, replace soy and oyster sauces with tamari and gluten-free oyster sauce versions.

→ Can I add more heat to this stir fry?

Adding sliced chili or a dash of chili oil will introduce extra spice to the dish.