I serve a crunchy snow pea and tender marinated beef stir fry that bursts with savory flavor and leaves you craving seconds.

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I’m obsessed with this Snow Peas Beef Stir Fry. I love the way tender flank steak sings next to crunchy snow peas, a contrast that hits every bite.

I get a little giddy when the beef has that seared edge and the peas still snap. But what I really adore is how simple flavors push through without getting showy.

I could eat this on repeat and not get bored. It’s loud, fresh, and honest.

Every forkful makes me want another plate. No frills, just straight-up satisfying.

Seriously, I crave it all week long. I will devour it without thinking twice.

Ingredients

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Flank or skirt steak: hearty protein, quick-cooking, gives the dish meaty bite.
Snow peas: fresh crunch and sweet snap, adds bright green pop.
Light soy (marinade): deep savory base, keeps the meat flavorful.
Shaoxing wine: subtle nuttiness, helps tenderize and boost aroma.
Sesame oil (marinade): tiny nutty hint, makes the beef smell great.
Cornstarch (marinade): clings to the meat, makes sauce stick nicely.
Vegetable or peanut oil: high-heat friendly, helps everything sear without burning.
Garlic: punchy, aromatic, you’ll smell it before you taste it.
Ginger: bright warmth, cuts fat and adds a little zip.
Scallions: mild onioniness and color, toss in at the end.
Light soy (sauce): salt backbone, ties the sauce together.
Oyster sauce: rich, slightly sweet umami, rounds out the savoriness.
Chicken broth or water: thins the sauce, keeps it saucy not dry.
Sugar: balances salty notes, makes the whole thing more rounded.
Cornstarch slurry: thickens the sauce so it clings to everything.
Black pepper: warm spice, adds a subtle kick if you want it.
Toasted sesame oil (finish): drizzle for aroma, makes it feel restaurant-level.

Ingredient Quantities

1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain

8 oz (225 g) snow peas, trimmed

2 tbsp light soy sauce for marinade

1 tbsp Shaoxing wine or dry sherry

1 tsp sesame oil for marinade

1 tsp cornstarch for marinade

2 tbsp vegetable oil or peanut oil for stir frying

3 cloves garlic, minced or thinly sliced

1 tbsp fresh ginger, minced or julienned

2 large scallions, cut into 1 inch (2.5 cm) pieces

2 tbsp light soy sauce for sauce

1 tbsp oyster sauce

1/2 cup (120 ml) low sodium chicken broth or water

1 tsp sugar

1 tsp cornstarch mixed with 1 tbsp water for slurry

freshly ground black pepper, to taste

optional: 1 tsp toasted sesame oil to finish

How to Make this

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1. Slice the steak thinly against the grain and toss with 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, and 1 tsp cornstarch; let it sit at least 15 minutes while you prep everything else.

2. Mix the sauce: in a small bowl combine 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 cup chicken broth or water, and 1 tsp sugar. Set aside.

3. Heat a wok or large skillet over high heat until very hot, then add 1 tbsp vegetable oil. Swirl to coat.

4. Stir fry the marinated beef in a single layer until just browned, about 1 to 2 minutes per side depending on thickness; remove beef to a plate. Don’t crowd the pan or it will steam.

5. Add the remaining 1 tbsp vegetable oil to the wok. Toss in the minced garlic and ginger and stir for about 20 seconds until fragrant but not burnt.

6. Add the snow peas and stir fry 1 to 2 minutes until bright green and still crisp. If they need a little help, splash a tablespoon of the chicken broth to create steam.

7. Return the beef to the wok with the snow peas, add the scallions, pour in the prepared sauce, and give everything a quick toss to combine.

8. Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) then pour into the pan, stirring until sauce thickens and coats everything, about 30 seconds.

9. Season with freshly ground black pepper to taste and, if you like, drizzle 1 tsp toasted sesame oil to finish. Taste and adjust salt or soy if needed.

10. Serve immediately over steamed rice or noodles. Don’t overcook it; the beef should be tender and the snow peas still crunchy.

Equipment Needed

1. Wok or large heavy skillet, very hot for stir frying
2. Sharp chef knife and cutting board for slicing the steak thinly against the grain
3. 2 small mixing bowls (one for the marinade, one for the sauce/slurry)
4. Measuring spoons and 1/2 cup measuring cup
5. Spatula or long-handled metal turner (or tongs) to stir fry and flip the beef
6. Plate or shallow dish to rest the cooked beef so it doesnt overcook
7. Garlic press or small paring knife for mincing garlic and ginger
8. Rice cooker or pot for cooked rice or noodles to serve with the stir fry

FAQ

Q: Can I use a different cut of beef?

A: Yes. Flank or skirt are best for quick stir fry because they slice thin and stay tender, but sirloin or hanger work too. Just slice very thinly against the grain so it wont be chewy.

Q: Do I have to marinate the beef?

A: You should. The short marinade with soy, Shaoxing wine, sesame oil and cornstarch both flavors the meat and gives it a slightly velvety texture. 15 to 30 minutes is enough if you are short on time.

Q: How do I keep the snow peas crisp and bright?

A: Cook them fast on high heat. Add them near the end, toss for 1 to 2 minutes until they're crisp tender. Overcooking makes them limp and dull.

Q: Can I swap oyster sauce or soy for something else?

A: For vegetarian options, use mushroom stir fry sauce or hoisin plus a bit of soy. If you need low sodium, pick low sodium soy and reduce added salt. Oyster sauce adds savory depth that is hard to replicate exactly.

Q: Why use cornstarch in both the marinade and sauce?

A: The cornstarch in the marinade protects the beef and makes it silky when cooked. The slurry at the end thickens the sauce so it clings to the beef and peas, giving you that restaurant style finish.

Q: Any tips for stir frying if I dont have a wok?

A: Use your largest heavy skillet, preferably cast iron or stainless. Heat it until very hot, work in batches so the pan stays hot, and dont crowd the meat or veggies or they will steam instead of sear.

Snow Peas Beef Stir Fry Recipe Substitutions and Variations

1 lb steak (flank or skirt): try sliced sirloin, hanger steak, thinly sliced chicken breast or firm tofu if you want it vegetarian. each will cook a bit different so watch the time.
8 oz snow peas: use sugar snap peas, crisp green beans, or thin asparagus spears as easy swaps — they all keep a nice crunch.
1 tbsp Shaoxing wine or dry sherry: substitute dry sherry, mirin diluted with a splash of water, or a tablespoon rice vinegar plus a pinch of sugar for depth.
1 tbsp oyster sauce: replace with hoisin sauce for sweetness, soy sauce plus a little sugar and sesame oil, or vegetarian mushroom stir fry sauce for a meatless version.

Pro Tips

1. Marinate longer if you can, even 30 to 60 minutes is better than 15. The cornstarch and soy help tenderize and give a silky coating, so don’t skip it. If you’re short on time, at least let it sit while you prep everything else.

2. Get the pan screaming hot and don’t crowd it. Cook the beef in batches so each piece gets a quick sear. If you shove too much in the pan it will steam and turn chewy, not good.

3. Keep the snow peas bright and crunchy by flash cooking them. Toss them in at the last minute and use a splash of broth to make steam if needed. Overcooked snow peas are limp and boring.

4. Taste and adjust at the end. Soy and oyster sauce vary a lot, so after the slurry thickens give it a try. Add a tiny pinch more sugar or soy if it needs balance, and a quick drizzle of toasted sesame oil right at the end makes it taste restaurant-level.