I’m trying my damnedest to limit my references to the corona virus. But, geez, it’s hard when you’ve been dealing with it for almost three months now. Even though I blog about food recipes in just about all of my spare time, we are a family that loves to dine at restaurants. Once a week or so, we usually hit a favorite spot of our’s. Or try something new; we also love exploring. My husband works in the restaurant industry, so it’s a big part of our lives. And missing our favorite spots has been a difficult thing for us during all of this. We miss our Mexican restaurants, our burger places, our Italian restaurants, and our Asian restaurants. So I made this Asian Beef with Snow Peas to help fill a void.

I’ve made it a point through all of this madness to cook at home more often and to experiment with new recipes. And it seems like I’m not alone with that. A lot of people have made the effort to start cooking and I think that’s a huge positive in an otherwise pretty negative situation. It’s exciting to me that more people are cooking at home and I hope that more people fall in love with it. It can be so rewarding.

Let’s take this Asian Beef with Snow Peas, for example. As much as I love dining out at our local spots, this dish really gives dining out a run for it’s money. It’s so good. And besides a little marinading time for the beef, this dinner is cooked up in less than thirty minutes. The sauce is so darn flavorful, the beef so tender. And then the little bit of crunch from the snow peas… total heaven.

Let me show you how I made this Asian Beef with Snow Peas 👇🏻

In a medium bowl, combine 1/2 cup soy sauce, 3 tbsp rice vinegar, 3 tbsp brown sugar, 1 tbsp cornstarch, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1/2 tsp sesame oil, 1 tbsp sriracha, and a pinch of crushed red pepper flakes. Whisk it all together.

Pour about 1/3 of the sauce into a plastic bag with 1 1/2 lbs of flank steak thinly sliced (against the grain). Toss the beef around in the marinade to coat. Place in the refrigerator and marinate for 1-2 hours. Set the remaining sauce aside.

NOTE: This Asian Beef with Snow Peas recipe is saucy enough to serve over rice or pasta, but if you would like it EXTRA saucy, double the sauce ingredients (use only about 1/3 cup of the sauce for the marinade and the rest for the sauce at the end). Follow all other instructions as directed above.

After the beef has marinated and you’re ready to start cooking, add 1 tbsp of vegetable oil to a wok (or large skillet) over medium-high heat. Add 8 oz of snow peas to the wok. Cook, stirring frequently, until the snow peas are bright green and tender-crisp.

Remove the snow peas from the wok.

Add another 1 tbsp of vegetable oil to the skillet. Add half of your beef, shaking off any excess marinade.

Cook until the beef has come nice color on it, about 3-5 minutes. Then remove it from the wok to a bowl (separate from the peas). Add another 1 tbsp of vegetable oil to the wok and add the remaining beef, again, shaking off the excess marinade. Cook the beef the same as the first half.

When the second half of the beef has been browned nicely, add the first half back to the wok (add any juices as well).

Add the remaining sauce to the skillet. Toss the beef in the sauce and cook the sauce until it has started to thicken, about 2 minutes.

Add the snow peas back to the skillet, as well as 1/2 cup chopped green onion. Toss everything really well and then remove the wok from the heat.

Personally, I think that this Asian Beef with Snow Peas is served over some white rice. But you do you. It’s nice and saucy and the beef is so tender and delicious.

Top with a little extra sliced green onion and a sprinkle of toasted sesame seeds.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

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Asian Beef with Snow Peas

Delicious, tender beef served in a flavorful sauce with crunchy snow peas. This Asian Beef with Snow Peas is restaurant-quality without having to leave your home!

Prep Time 10

Cook Time 20

Marinating Time 2

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For the Sauce-

1/2 Cup Low-Sodium Soy Sauce
3 Tbsp Rice Vinegar
3 Tbsp Brown Sugar
1 Tbsp Cornstarch
1 Tbsp Fresh Ginger, grated
3 Garlic Cloves, minced
1/2 Tsp Sesame Oil
1 Tbsp Sriracha
Pinch of Crushed Red Pepper Flakes

Other-

1 1/2 Lbs Flank Steak, sliced into thin strips (against the grain)
8 Oz Fresh Snow Peas
3 Tbsp Vegetable Oil, divided
1/2 Cup Green Onion, sliced
For serving (optional): Serve over white rice, topping with extra sliced green onion, and toasted sesame seeds.

Instructions

In a medium bowl, combine all of the sauce ingredients and whisk together reall well. Grab a large plastic bag and place your thinly sliced flank steak inside of it. Pour 1/3 of the sauce into the bag, then seal the bag, and shake it up to coat the steak pieces. Set aside the remaining 2/3 of your sauce.
Place the steak in the refrigerator to marinate for 1-2 hours (you may want to place the bag inside of a dish in case of spills or leaking).
After the steak has marinated and you’re ready to cook, heat 1 tbsp of your vegetable oil in a wok (or large skillet) over medium-high heat. Add the snow peas and cook, stirring frequently, until the snow peas are bright green and crisp-tender, about 2-3 minutes.
Remove the snow peas to a plate. Add 1 tbsp of oil to your wok and increase the heat to high. Add half of your marinated steak pieces (shaking off excess marinade), sear the steak until it has nice color on the pieces, about 3-5 minutes.
Remove the steak to a bowl (separate from the peas). Add your final 1 tbsp of vegetable oil to the wok and the second half of your steak pieces (again shaking off the excess marinade). Cook the same as before.
When the second batch of the steak is done, add the first half back to the wok along with any juices in the bowl. Then add the remaining 2/3 of your sauce to the wok, stirring to coat the steak. Cook until the sauce has thickened, 2-3 minutes.
Now add the snow peas back to the skillet, along with the green onion slices. Stir to incorporate and then remove from heat. Optional: Serve over rice, topping with extra green onion slices and toasted sesame seeds. Enjoy!!
NOTE: This Asian Beef with Snow Peas recipe is saucy enough to serve over rice or pasta, but if you would like it EXTRA saucy, double the sauce ingredients (use only about 1/3 cup of the sauce for the marinade and the rest for the sauce at the end). Follow all other instructions as directed above.