Beef with Snow Peas: A Quick and Flavorful Stir-Fry
Glossy ginger-soy sauce coats tender slices and crisp veggies for a fuss-free dinner.
Beef with Snow Peas: A Quick, Flavorful Stir-Fry
If you crave savory flavors and speedy dinners, few dishes satisfy like Beef with Snow Peas. This recipe brings together thinly sliced steak, crisp snow peas, and scallions in a glossy, aromatic sauce—ready in under 20 minutes. Inspired by home cooking legend Ree Drummond, better known as The Pioneer Woman, it offers punchy flavor, visual vibrancy, and weeknight ease for cooks of every level.
Why This Stir-Fry Works
- Speed: The entire meal comes together in about 20 minutes, making it perfect for busy nights.
- Flavor: The soy-sherry-ginger sauce is savory, slightly sweet, and deeply aromatic.
- Texture: Stir-frying the beef quickly keeps it tender, while the snow peas remain crisp and bright.
- Versatility: The sauce and technique adapt to different vegetables, proteins, and rice or noodles.
Ingredients for Beef with Snow Peas
All you need are familiar ingredients found in most supermarkets. Gather the following for a classic preparation:
- 1 ½ lbs. flank steak, trimmed of fat and sliced very thin against the grain
- ½ cup low-sodium soy sauce
- 3 tbsp sherry (or cooking sherry; dry or regular is fine)
- 2 tbsp brown sugar (adds a subtle sweetness to the sauce)
- 2 tbsp cornstarch (for thickening the sauce and coating the beef)
- 1 tbsp fresh ginger, minced
- 8 oz fresh snow peas, ends trimmed
- 5 scallions, sliced on the diagonal in ½-inch pieces
- 3 tbsp peanut or olive oil, for stir-frying
- Jasmine or long-grain rice, cooked for serving
- Crushed red pepper, optional, for a little heat
- Salt, as needed (use sparingly due to soy sauce)
Step-by-Step Cooking Instructions
Follow these easy steps for a perfect stir-fry:
1. Marinate the Beef
- In a medium bowl, whisk together the soy sauce, sherry, brown sugar, cornstarch, and ginger until smooth and well combined.
- Pour about half of this marinade over the thinly sliced beef in a separate bowl and toss to coat all pieces evenly. Reserve the rest of the marinade to use as the stir-fry sauce.
2. Prepare the Vegetables and Rice
- Trim the ends off the snow peas and slice the scallions.
- Cook rice according to package directions, so it’s ready to serve (jasmine or long-grain rice is recommended).
3. Stir-Fry the Snow Peas
- Heat 3 tablespoons of peanut or olive oil in a large skillet or wok over high heat until shimmering.
- Add the snow peas and stir-fry for just 45 seconds, until they’re vibrant green and glistening but still crisp.
- Immediately remove them from the pan and set aside.
4. Sear the Beef
- Reheat the skillet until very hot. Add half the marinated beef and half the scallions, spreading the beef in a single layer for maximum browning.
- Let the beef sear undisturbed for 1 minute to develop color, then flip the pieces and cook for another 30 seconds.
- Remove this batch to a clean plate and repeat with the remaining beef and scallions. Cooking in two batches prevents overcrowding and ensures a crisp sear.
5. Combine and Finish
- Return all seared beef to the hot pan, add the reserved marinade, and the cooked snow peas.
- Stir-fry everything together for about 30 seconds. The sauce will quickly thicken and coat the beef and peas thanks to the cornstarch.
- Remove from the heat. Taste and adjust seasoning with a pinch of salt if needed. Sprinkle with crushed red pepper for extra heat, if desired.
6. Serve
- Spoon the beef and snow peas immediately over a bed of hot rice. Enjoy while everything is hot and glossy.
Tips for the Best Stir-Fry
- Slice against the grain: Cutting steak thinly against the muscle fibers results in tender bites.
- Use a very hot pan: This ensures a fast, flavorful sear without overcooking.
- Don’t crowd the beef: Cook in batches if needed for even browning.
- Do not overcook the snow peas: Brief contact with heat keeps them bright and crisp.
- Serve right away: This dish is at its best fresh from the skillet, with the sauce still glossy.
What others are reading
Ingredient Variations and Substitutions
- Steak substitutes: Flat iron, skirt steak, or London broil also work well when thinly sliced.
- Soy sauce: Use low-sodium to help balance the overall saltiness.
- Sherry alternatives: Dry white wine or even rice wine vinegar can substitute for sherry in a pinch.
- Gluten-free: Use tamari in place of soy sauce for a gluten-free option.
- Extra vegetables: Add thin strips of red bell pepper, shredded carrots, onion, garlic, or mushrooms for color and flavor depth.
- Sauce tweaks: A splash of sesame oil or garlic can be added for extra aromatic notes.
Serving Suggestions
- Rice: Jasmine rice, long-grain rice, or even brown rice soak up the savory sauce perfectly.
- Noodles: Serve the beef and snow peas over rice noodles or udon for a hearty variation.
- Toppings: Try finishing with sesame seeds, fresh cilantro, or a drizzle of mild chili oil.
Nutrition Facts
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 320 |
| Protein | 25g |
| Fat | 12g |
| Carbohydrates | 21g |
| Sugar | 6g |
| Sodium | 950mg |
Values are estimates and will vary with portion size and substitutes.
Common Mistakes to Avoid
- Overcrowding the Pan: Leads to steaming, not searing; work in batches for best results.
- Overcooking Beef: Thin cuts cook in seconds; watch closely to keep meat tender.
- Adding Sauce Too Early: Wait until the end so the sauce isn’t overly reduced.
- Leaving Snow Peas Too Long in Pan: They can become limp and lose their vibrant color if overcooked.
Make-Ahead and Storage
- Prep ahead: You can slice the beef, mix the marinade, and prep the vegetables a day in advance and store them separately in the fridge.
- Reheating: Stir-fry is best fresh, but you can gently reheat leftovers in a hot skillet or microwave. Add a small splash of water if the sauce thickens too much.
- Freezing: Not recommended, as snow peas lose texture when thawed.
Frequently Asked Questions (FAQs)
Q: Can I use chicken or pork instead of beef?
A: Yes, thinly sliced chicken breast or pork tenderloin makes an excellent substitute. Adjust cook time as needed—chicken and pork may take slightly longer to brown and cook through.
Q: What if I can’t find sherry?
A: Substitute with dry white wine or rice wine vinegar. You can also leave it out for a milder flavor—the sauce will still be delicious.
Q: How do I slice steak thinly and evenly?
A: Place the beef in the freezer for 20–30 minutes before slicing. This firms up the meat, making it much easier to slice thinly against the grain.
Q: Is this dish spicy?
A: The classic version is mild, but you can add crushed red pepper for heat or drizzle with chili oil when serving.
Q: Can I add more vegetables?
A: Absolutely! Red bell peppers, carrots, sliced onion, mushrooms, and broccoli all work well. Adjust stir-fry times to keep everything crisp-tender.
Chef’s Tips for Stir-Fry Success
- Use a wok or large skillet: A big surface area helps everything sear fast without steaming.
- Prep all ingredients before you start: Stir-fry moves quickly, so have everything chopped and ready.
- Serve immediately: The sauce should be hot, glossy, and coating all the ingredients when it hits the plate.
Conclusion
This Beef with Snow Peas stir-fry delivers restaurant-quality flavor in less time than takeout. Crisp snows peas, tender steak, and a rich ginger-soy sauce make it ideal for a weeknight meal or a crowd-pleasing family dinner. Adapt with your favorite vegetables, spice level, or serve over noodles—the technique and sauce will always shine. Happy cooking!
References
- https://marrykitchen.com/pioneer-woman-beef-and-snow-peas-recipe/
- https://www.keyingredient.com/recipes/924785036/beef-with-snow-peas-stir-fry-pioneer-woman/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10922/beef-with-snow-peas/
- https://www.everydaycookingadventures.com/the-pioneer-womans-beef-with-snow-peas/
- https://insidenanabreadshead.com/2011/02/15/recipe-review-the-pioneer-womans-beef-with-snow-peas/
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