This is the stir fry to make when the takeout menu is tempting but the wait is not. Thin sliced beef, snap peas, and a sesame ginger sauce come together in about the same time it takes to get a delivery driver to your door, and it costs a fraction as much.
Ginger is the ingredient that gets skipped or skimped most often in a home stir fry, and it is the one that makes this taste like something more than soy sauce and beef. Use fresh ginger, not the dried powder, and use more of it than feels necessary.
The Four Components
- Protein. Flank or sirloin, sliced thin against the grain for a tender bite.
- Starch. Steamed white rice, served underneath to catch the sauce.
- Vegetable. Snap peas and red bell pepper, kept crisp with a short cook time.
- Sauce. Soy sauce, sesame oil, ginger, and garlic, thickened with a little cornstarch.
Sesame Ginger Beef and Snap Pea Stir Fry
Serves four. Prep fifteen minutes, cook ten minutes, total about twenty five minutes.
Ingredients
Protein
- 1 lb flank steak, sliced thin against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Vegetable
- 2 cups snap peas, trimmed
- 1 red bell pepper, sliced
- 2 tablespoons minced ginger
- 3 cloves garlic, minced
Sauce
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1/2 cup beef stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons neutral oil, divided
- Sesame seeds and scallions, to finish
Starch
- 2 cups cooked white rice
Method
- Toss the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it sit while you prep everything else.
- Whisk the soy sauce, rice vinegar, brown sugar, sesame oil, and beef stock together in a small bowl.
- Heat 1 tablespoon oil in a wok or large skillet over high heat until barely smoking. Sear the beef undisturbed 1 minute, then stir fry 1 minute more. Remove to a plate.
- Add the remaining oil, ginger, and garlic, and stir 15 seconds until fragrant. Add the snap peas and bell pepper and stir fry 2 minutes until crisp tender.
- Pour in the sauce mixture and bring to a simmer. Stir the cornstarch slurry again and add it, stirring until glossy and thickened, about 30 seconds.
- Return the beef to the pan, toss to coat, and finish with sesame seeds and scallions. Serve over rice.
Nutrition (per serving, estimated)
- Calories 460
- Fat 17 g
- Saturated fat 4 g
- Cholesterol 60 mg
- Sodium 1280 mg
- Carbohydrates 42 g
- Fiber 3 g
- Sugar 7 g
- Protein 30 g
Get Ahead: A Timing Plan
- Up to a day ahead: slice the beef, mix the sauce, and trim the snap peas. Keep everything separate and refrigerated.
- Before the pan is hot: cook the rice so it is ready the moment the stir fry finishes.
- Last five minutes: once the wok is hot, every step moves fast. Have all components within arm's reach before you start.
Building the Meal Around It
This pairs naturally with the shrimp fried rice in place of plain rice for a bigger spread, or serve it alongside a simple cucumber salad for a cold, acidic contrast to the rich sauce.
Frequently Asked Questions
Can I use chicken instead of beef?
Yes, sliced chicken thigh works well here. It needs about the same cook time as the beef once diced or sliced thin.
Can I use frozen snap peas?
Fresh is better for crunch, but frozen works in a pinch. Thaw and pat them dry first so they sear instead of steam.
Why is my sauce thin?
The cornstarch slurry likely was not re-stirred before adding, or it did not simmer long enough to activate. Give it a full 30 seconds at a simmer once it goes in.
More Thirty Minute Meals
Looking for something else fast? Beef and Broccoli Stir Fry, Garlic Butter Shrimp Scampi, and the full 30-Minute Meals collection.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.