This Stir Fry Beef with Snow Peas is quick, easy, and delicious – on the table in 25 minutes!
I’m so backlogged with recipes I want to share with you all! I went through a period a couple months ago where 8 out of 10 dishes I was trying were just okay. Then it picked up. And now I’m back to everything I seem to be making, I can’t get enough of.
This is one of those.
You could use snow peas or snap peas here; their difference is slight and are pretty interchangeable.
Up until a year ago, I’d never even tried a snow pea or snap pea. Since then, I’ve been having an absolute love affair with them. I can’t wait until the ones from my garden are ready – and apparently, checking on their progress 12 times a day does not help them grow.
Go make this! It’s delicious!
Other Easy Stir-Fry recipes you might like!
Stir Fry Beef with Snow Peas
- 1/2 cup low sodium soy sauce
- 3 tablespoons dry sherry
- 2 tablespoons brown sugar
- 2 tablespoons corn starch
- 1 tablespoon minced fresh ginger
- 1 1/2 pounds beef sirloin, fat trimmed and sliced very thin
- 2 tablespoons vegetable oil
- 8 ounces fresh snow peas (or snap peas)
- 4 scallions, chopped and divided
- 1/4 teaspoon red pepper flakes
- white rice, for serving
- In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss to coat. Set aside.
- Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
- Allow pan to get very hot again. With tongs, add half the meat by spreading it out in the skillet, leaving most of the marinade still in the bowl, along with half the scallions. Let the meat sear, without stirring for one minute. Turn meat over and cook for another 30 seconds. Remove to a clean plate.
- Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, the snow peas, and red pepper flakes. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
- Serve immediately over cooked hot rice.
originally from The Pioneer Woman