Stir-Fried Beef With Snap Peas

Stir-Fried Beef With Snap Peas is a mouthwatering Chinese delight. The beef is thinly sliced and marinated, retaining its tender and juicy qualities. The snap peas bring a delightful touch of sweetness and crunch to the dish, perfectly complementing the beef and creating a delightful symphony of flavors.

• Difficulty: Medium
• Category: Main-Course Recipes
• Cuisine: Chinese Cuisine
• Cooking Method: Marinating, Stir-Frying

Ingredients

• 1 lb (453g) flank steak (thinly sliced)
• 8 oz (226g) snap peas (trimmed)
• 3 garlic cloves (minced)
• 1 tsp (2g) fresh ginger (finely minced)
• 3 tbsp (39g) vegetable oil (divided)
• Cooked white rice (for serving)

Marinade:

• 1 tbsp (16g) light soy sauce
• 1 tbsp (15g) cooking wine
• 2 tsp (7g) cornstarch
• 1/2 egg white
• 1 tsp (4g) vegetable oil

Sauce:

• 1 tbsp (16g) light soy sauce
• 2 tbsp (14g) oyster sauce
• 1/2 tsp (2g) dark soy sauce
• 1 tbsp (15g) Shaoxing wine
• 1 tsp (4g) sugar
• 1/2 tsp (1g) ground white pepper
• 1 tsp (4g) cornstarch

Instructions

1. In a small bowl, mix together the sauce ingredients to create the sauce. Set aside.
2. Combine the beef and marinade ingredients and marinate for about 30 minutes.
3. Heat 2 tablespoons (26g) of vegetable oil in a large skillet over high heat. Add the beef slices and stir-fry for 1 minute until browned. Remove the beef from the skillet and set it aside.
4. In the same skillet, add another tablespoon (13g) of vegetable oil. Stir in garlic and ginger, and sauté for about 20 seconds until fragrant. Add the snap peas to the skillet. Stir-fry for 1 or 2 minutes until the vegetables are crisp-tender.
5. Return the cooked beef to the skillet, pour the sauce over the beef and snap peas. Toss everything together to coat the beef and snap peas with the sauce. Serve the stir-fried beef with snap peas over cooked white rice.