Stir-Fry Beef with Sugar Snap Peas – a delicious recipe with soy sauce, rice wine, brown sugar, corn starch, vegetable oil, ginger root. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, combine first 4 ingredients.
2
Set aside.
3
Thinly slice steak.
4
Partially freezing the steak will make it easier to slice thinly.
5
I usually use a chuck flatiron steak, but have also used a round steak or sirloin steak.
6
Use whatever you prefer.
7
Clean and stem the sugar snap peas.
8
You can use snow peas if you prefer.
9
Heat oil in wok or skillet over medium high heat.
10
Stir-fry ginger and garlic for 30 seconds.
11
Add the steak and stir-fry 2-3 minutes or until evenly browned.
12
Add the sugar snap peas and stir-fry for 2 minutes.
13
Add the soy sauce mixture and bring to boil stirring constantly.
14
Lower heat and simmer until sauce is slightly thickened.
15
Serve immediately over brown or white rice
920
kcal
Calories
28
g
Fat
137
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 tbsp low sodium soy sauce, 4 tbsp rice wine (saki), 2 tbsp brown sugar, 1 tsp corn starch, and more.
Yes, Stir-Fry Beef with Sugar Snap Peas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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