Skillet Beef Snap Peas Carrots (Printable)

Tender beef and crisp snap peas stir-fried with carrots in a savory sauce, ready in 30 minutes.

# What You’ll Need:

→ Proteins

01 - 1 lb beef sirloin or flank steak, thinly sliced against the grain
02 - 1 tbsp cornstarch

→ Vegetables

03 - 2 cups snap peas, trimmed
04 - 2 medium carrots, peeled and cut into thin matchsticks
05 - 3 green onions, sliced with whites and greens separated
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, peeled and minced

→ Oils and Sauces

08 - 2 tbsp vegetable oil, divided
09 - 3 tbsp low-sodium soy sauce
10 - 2 tbsp oyster sauce
11 - 1 tbsp honey or brown sugar
12 - 1 tbsp rice vinegar
13 - 1 tsp toasted sesame oil
14 - 1/4 cup water
15 - 1/2 tsp freshly ground black pepper

# Directions:

01 - Toss the sliced beef with cornstarch in a medium bowl until evenly coated.
02 - Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, water, and black pepper in a small bowl; set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer and sear for 1 to 2 minutes per side until just browned. Transfer to a plate.
04 - Add remaining 1 tablespoon oil to skillet. Add carrots and snap peas; stir-fry for 2 to 3 minutes until tender-crisp.
05 - Add white parts of green onions, garlic, and ginger; stir-fry for 1 minute until fragrant.
06 - Return beef to skillet. Pour sauce over and toss to combine. Cook 2 to 3 minutes, stirring frequently, until sauce thickens and coats beef and vegetables.
07 - Remove from heat. Garnish with green onion tops and serve immediately, optionally with steamed rice.

# Expert Hints:

01 -
  • It comes together faster than delivery and tastes like you spent an hour on it.
  • The snap peas stay crisp and sweet, never mushy or sad.
  • You can swap the vegetables based on what's hiding in your crisper drawer.
  • The sauce is balanced, savory, and just sticky enough to coat every bite.
02 -
  • Don't crowd the pan when you sear the beef or it'll steam instead of brown.
  • Slice the beef against the grain or it'll be chewy no matter how well you cook it.
  • Have everything prepped before you turn on the heat because stir-frying waits for no one.
  • If the sauce tastes too salty, add a teaspoon more honey and a splash of water to balance it out.
03 -
  • Freeze the beef for fifteen minutes before slicing to make it easier to cut thin, even strips.
  • Use a wok if you have one, the high sides make tossing everything together so much easier.
  • Taste the sauce before you pour it in and adjust the sweetness or salt to match your mood.
  • Leftovers reheat surprisingly well, just add a splash of water to loosen the sauce.
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