Print

Pioneer Woman Beef and Snow Peas

Pioneer Woman Beef and Snow Peas - recipe card
Print Recipe

This quick-cooking stir-fry features tender strips of beef and crisp snow peas in a savory-sweet garlic-ginger sauce. It’s a 20-minute meal that’s perfect for busy weeknights, yet elegant enough for a dinner party.

Ingredients

Scale
  • 1 lb (450g) flank steak, sliced thinly against the grain
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1/4 cup water
  • 3 tbsp vegetable oil, divided
  • 1 lb (450g) fresh snow peas, trimmed
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and minced
  • 2 green onions, thinly sliced, for garnish
  • 1 tsp sesame seeds, for garnish

Instructions

  1. Slice the flank steak thinly against the grain into 1/8-inch thick strips. To make slicing easier, place the steak in the freezer for 15 minutes until firm but not frozen solid. This ensures tender, easy-to-chew pieces.
  2. In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, sesame oil, cornstarch, and water. This sauce will thicken and coat the beef and snow peas; ensure there are no lumps.
  3. Place the sliced beef in a medium bowl and pour 2 tablespoons of the sauce over it. Toss to coat evenly and let marinate for 10 minutes at room temperature while you prepare the other ingredients.
  4. Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat until the oil shimmers and just begins to smoke. Add the snow peas and stir-fry for 2 minutes, until they turn bright green and are crisp-tender. Transfer them to a plate and set aside.
  5. Reduce the heat to medium-high and add the remaining 2 tablespoons of oil. Add the marinated beef in a single layer (you may need to work in batches to avoid overcrowding). Spread the beef out and let it sear undisturbed for 1-2 minutes until browned, then stir-fry for 2 more minutes until the beef is cooked through but still slightly pink in the center.
  6. Add the minced garlic and ginger to the pan and stir-fry for 30 seconds until fragrant. Be careful not to burn the aromatics, as they will become bitter.
  7. Pour the remaining sauce into the pan and stir constantly, scraping up any browned bits from the bottom. Cook for 1-2 minutes until the sauce thickens and becomes glossy, coating the beef evenly.
  8. Return the snow peas to the pan and toss everything together to combine and heat through for 1 minute. The sauce should cling to the beef and snow peas.
  9. Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.
  10. To achieve the best texture, taste for seasoning and add a pinch of salt or a drizzle of soy sauce if needed, but the sauce is usually perfectly balanced.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat with a splash of water or low-sodium chicken broth to revive the sauce. Freezing is not recommended as the snow peas will become mushy upon thawing. For a gluten-free version, substitute tamari for soy sauce and ensure your oyster sauce is gluten-free.

Nutrition

Keywords: beef and snow peas, stir-fry recipe, 20 minute stir fry, quick weeknight dinner, flank steak recipe, snow peas recipe, asian beef stir fry, pioneer woman, easy stir fry, high protein dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-and-snow-peas-recipe/