Nothing comes together quite as quickly, or is as versatile, as a stir fry. As long as you have a solid sauce, you can throw practically anything in there! One of our favorite classic combos though is beef with crispy snap peas.
Imagine thin slices of beef, marinated in a symphony of ginger, Shaoxing wine, and tamari. The snap peas, vibrant and green, join the party, twirling gracefully in the wok. And that sauce – sweet, savory, and a touch of umami – it’s the stuff food dreams are made of.
Customizing Your Stir Fry
- Veggie Vibes: Swap snap peas for asparagus, broccoli, or even colorful bell peppers. The wok is your canvas – paint it with your favorite veggies.
- Protein Play: Beef not your jam? Try thinly sliced chicken, shrimp, tofu, or tempeh.
- Heat It Up: Add a sprinkle of red pepper flakes or a dash of Sriracha if you’re feeling feisty. Heat lovers, rejoice!
- Noodle Nook: Serve this stir-fry over lo mein or udon for a slurp-worthy twist.
Storing and Reheating Leftovers
- Leftovers: Pop any remaining stir-fry into an airtight container and refrigerate for up to 3 days. It’s like a flavor time capsule waiting to be rediscovered.
- Reheating: Heat a non-stick pan or microwave-safe bowl, add a splash of water, and gently reheat your stir-fry. No microwave? No problem – wok it up on the stovetop.
Stir-Fried Beef and Snap Peas
Equipment Needed
Ingredients
For the Stir-Fry:
- 1 lb beef sirloin or flank steak, thinly sliced
- 8 oz snap peas, trimmed
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and grated
- 2 scallions, sliced diagonally
For the Stir-Fry Sauce:
- 3 tbsp tamari (or soy sauce if preferred)
- 1 tbsp Shaoxing wine (Chinese rice wine)
- ½ tbsp sesame oil
- 1 tsp cornstarch
- 1 tsp honey or brown sugar
- 1/4 cup chicken or beef broth
Instructions
- In a bowl, mix the thinly sliced beef with half of the minced garlic, grated ginger, and a splash of Shaoxing wine. Let it marinate for at least 15 minutes.
- Blanch the snap peas in boiling water for 1-2 minutes until they turn bright green. Drain and set aside.
- In a small bowl, whisk together the tamari, remaining Shaoxing wine, sesame oil, cornstarch, honey (or brown sugar), and chicken or beef broth. Set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
- In the same wok, add the remaining minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
- Add the blanched snap peas and sliced green onions. Stir-fry for another 2 minutes.
- Return the beef to the wok and pour in the stir-fry sauce. Toss everything together until well-coated and heated through.
- Serve the stir-fried beef and snap peas over steamed rice or noodles.
Recipe Tips
