Happy 2018!! I am so ready for a new year and ready to start fresh and with a clean slate. I have so many things up my sleeve that I can’t wait to start tackling and kicking 2018’s butt! I’m completely re-energized and motivated more than ever.
If part of your goals for 2018 is to cook at home more, this 25-minute beef and snow pea stir fry is a GREAT start. It takes no time (25 minutes) to pull all together and best of all? I’m pretty sure you’d beat the take out guy ANY DAY by making this at home!
And if you love watching cooking shows, you should watch my brand new VIDEO below!! I walk you through the ENTIRE recipe!!
I love the crunchiness that snow peas give this dish and I love the tender beef. The sauce is SO good and you’ll want to drizzle it all over rice.
It’s a giant bowl of comfort and going to be your new favorite way to have take out…but in ;)
Don’t forget to check out the video below!! It’s right above the recipe.
25-Minute Beef and Snow Pea Stir Fry
Ingredients
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 3 tablespoons michiu Chinese cooking wine*
- 2 tablespoons dark brown sugar
- 2 tablespoons corn starch
- 1 tablespoon vegetable oil
- 2 cloves of garlic, minced
- 10 ounces snow peas
- 3/4 pound thinly sliced flank steak
Instructions
- In a measuring cup, whisk together soy sauce, water, cooking wine, brown sugar, and corn starch. Set aside.
- In a skillet, over medium-high heat, add vegetable oil. Once oil is heated, add minced garlic and cook until fragrant. Add the snow peas and cook until bright green, about 3-4 minutes. Remove from skillet and set aside on a plate.
- Add the flank steak to the skillet and cook until mostly cooked through, about 5-7 minutes.
- Add the snow peas back into the skillet then pour sauce in. Let simmer and thicken for 3-5 minutes, stirring and tossing to incorporate everything.
- Serve with white rice.
Alice K
Saturday 24th of October 2020
Just watch the sodium level...just a little Too salty for me.
Vera fleming
Tuesday 7th of April 2020
Great recipe! Easy to make. ( A little salty)
MICHELLE
Tuesday 24th of March 2020
This was AMAZING! Such great flavors that melded so well together. We doubled the recipe for our family of three (very hungry people), and ended up with just enough for me for lunch the next day - fighting my husband and daughter all the way for it ;) thank you!!!
Casey
Friday 24th of May 2019
Be careful if not using low sodium soy sauce, I made this recipe using regular japanese soy sauce. I almost halved the amount called for in the recipe and added extra water to keep the liquid to cornstarch ratio. For me, it was slightly salty. Next time I make this, I will keep in mind I can always add extra soy sauce later if it isn’t salty enough. I wonder how a touch of vinegar and ginger might change the recipe....
Jody
Wednesday 27th of February 2019
Julie, thank you so much! The whole family loved this, even the picky teen that doesn’t like veggies. I did double for a family of four, but made no other changes. . . simply delicious!
Julie Wampler
Thursday 28th of February 2019
Hooray!! Thank you!