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Easy Chinese beef snow pea stir fry recipe with glossy beef, crisp snow peas, scallions, and steamed rice.
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Chinese Beef and Snow Pea Stir-Fry for a Fast Family Lunch

A quick Chinese beef and snow pea stir-fry with tender beef strips, crisp snow peas, ginger, garlic, and a savory oyster sauce glaze. Serve it over hot rice for an easy family lunch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 pound flank steak or sirloin thinly sliced across the grain (450 g)
  • 1 tablespoon low-sodium soy sauce for the beef (15 mL)
  • 1 teaspoon Shaoxing wine or dry sherry 5 mL
  • 1 teaspoon cornstarch 3 g
  • 1 teaspoon toasted sesame oil 5 mL
  • 2 tablespoons low-sodium soy sauce for the sauce (30 mL)
  • 2 tablespoons oyster sauce 30 mL
  • 1 tablespoon Shaoxing wine or dry sherry for the sauce (15 mL)
  • 1 teaspoon granulated sugar 4 g
  • 1/4 cup water or unsalted beef broth 60 mL
  • 1 teaspoon cornstarch for the sauce (3 g)
  • 2 tablespoons neutral cooking oil divided (30 mL)
  • 8 ounces snow peas strings removed (225 g)
  • 1 tablespoon finely minced fresh ginger 6 g
  • 2 garlic cloves finely minced (6 g)
  • 2 scallions thinly sliced (30 g)
  • 1/8 teaspoon ground white pepper or black pepper 0.3 g
  • Hot cooked white rice for serving, optional

Instructions

  • In a medium bowl, toss the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, and the sesame oil. Set aside while you prepare the sauce and vegetables.
  • In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, 1 tablespoon Shaoxing wine, sugar, water or broth, and 1 teaspoon cornstarch until smooth. Keep the sauce nearby; the cornstarch settles quickly, so stir it again just before using.
  • Heat a large wok or 12-inch skillet over medium-high heat until hot. Add 1 tablespoon of the neutral oil, then add the beef in a single layer. Cook without moving it for about 45 seconds, then stir-fry for 1 to 2 minutes more, until mostly browned but not fully cooked through. Transfer the beef and any juices to a clean plate.
  • Add the remaining 1 tablespoon oil to the same wok. Add the snow peas and stir-fry for 2 minutes, until bright green and beginning to blister in spots. Add the ginger, garlic, scallions, and pepper; stir-fry for 30 seconds, just until fragrant.
  • Stir the sauce once more, then pour it into the wok. Cook, stirring, for 30 to 60 seconds, until the sauce bubbles and lightly thickens.
  • Return the beef and its juices to the wok. Toss for 1 to 2 minutes, until the beef is cooked through and everything is coated in sauce. Serve immediately with hot cooked rice, if desired.