Snow peas are one of my favorite stir fry ingredients. Whenever we order Chinese food, I always eat them first. So naturally, this stir fry recipe was perfect for me as it contained just two main ingredients: beef and snow peas. (If, unlike me, you’re not a huge of snow peas, you can definitely substitute in your favorite vegetable.)
Stir fries by nature are very quick to make, but to maximize the flavor in this simple one you definitely need to marinate for at least an hour. You can certainly through the beef into the marinade in the morning before work. Be sure to reserve some of the marinade in a small container in your fridge though, so that you can make a delicious sauce later! When you come home, you’ll have a delicious meal on the table in less than time than it takes to make the rice!
Start with the marinade…
- Pour ⅓ cup reduced sodium soy sauce into a measuring cup. (If you haven’t noticed by now, I make all of my sauces/dressings/marinades in a measuring cup. It just means 1 less bowl to wash later on!)
- Add ⅓ cup beef broth.
- Mince up 3 cloves of garlic.
- Add the garlic to the marinade.
- Season with ½ teaspoon ground black pepper.
- Whisk to combine.
- Place about 1 pound of sliced beef sirloin into a large resealable plastic bag.
- Pour in most of the marinade.
- Reserve about ¼ cup.
- Seal the bag, massage the marinade into the beef, and lay flat.
- Place the bag in the refrigerator for at least an hour.
- When you are ready to make the stir fry, heat a large skillet (or wok if you have one…unbelievably, I still do not!) over high heat.
- Take the beef out of the fridge.
- Add some canola oil to the hot skillet.
- Once the oil is hot (it won’t take long), add a good amount of snow peas. (The more the merrier in my opinion!)
- Cook until the snow peas are tender crisp and bright green, about 3 minutes. (Such a difference in color!)
- Remove the snow peas from the skillet.
- Add a little more oil.
- Add the marinated beef. (Discard any leftover marinade in the bag.)
- Cook the beef, flipping once, until browned, about 3 minutes.
- Add 1 teaspoon of cornstarch to the reserved marinade.
- Whisk until smooth. (Those aren’t lumps in the picture; they’re pieces of garlic!)
- Pour the sauce over the beef.
- Add the snow peas back to the skillet.
- Stir and let cook until the snow peas are heated through.
To plate, start with some brown (or white) rice.
Top with the stir fry.
Spoon on a little extra sauce. Enjoy!
One Year Ago: Cilantro Ginger Chicken Burger Lettuce Wraps
Two Years Ago: Lemon Blueberry Bread
Beef and Snow Pea Stir Fry (serves 4)
- ⅓ cup reduced sodium soy sauce
- ⅓ cup beef broth
- 3 cloves garlic, minced
- ½ teaspoon ground black pepper
- 1 pound beef sirloin, cut into thin strips
- 4 teaspoons canola oil, divided
- 1 cup snow peas
- 1 teaspoon cornstarch
- cooked brown rice
- Combine the soy sauce, beef broth, garlic, and black pepper in a bowl.
- Whisk to combine.
- Place the beef in a large resealable plastic bag.
- Pour in most of the soy sauce mixture, reserving ¼ cup.
- Close the bag and massage the marinade into the beef.
- Lay flat and refrigerate for at least an hour.
- Heat half of the canola oil in a wok over high heat.
- Add the snow peas and stir fry until tender crisp and bright green, about 3 minutes.
- Remove the snow peas.
- Add the remaining oil.
- Carefully add the beef to the pan, discarding any leftover marinade.
- Cook the beef until golden brown, about 3 minutes.
- Whisk the cornstarch into the reserved marinade until smooth.
- Pour the sauce onto the beef.
- Stir to combine.
- Add the snow peas back to the wok.
- Stir and cook until the snow peas are warmed through, about one minute.
- Serve over the brown rice.