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Beef and Snow Pea Stir-Fry over Steamed White Rice
A 37-minute Chinese-American dinner for 4 — 580 calories per serving.
per serving, estimated
Tender sliced flank steak and crisp snow peas tossed in a savory soy-ginger sauce, served over fluffy steamed white rice.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Beef and Snow Pea Stir-Fry
- 1½ pounds flank steak (sliced thin against the grain)
- 8 ounces snow peas (trimmed)
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- ¼ cup low-sodium beef broth
- 1 tablespoon fresh ginger (peeled and minced)
- 4 cloves garlic (minced)
- 3 scallions (thinly sliced, whites and greens separated)
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds — optional
Steamed White Ricebase
- 1½ cups long-grain white rice (rinsed until water runs clear)
- 2¼ cups water
- ½ teaspoon Kosher salt
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Beef and Snow Pea Stir-Fry
- Slice 1½ pounds flank steak thin against the grain, then toss with 1 tablespoon cornstarch and 1 tablespoon soy sauce in a bowl; let sit while you prep the remaining ingredients. 8 min
- Whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, ¼ cup low-sodium beef broth, and 1 teaspoon sugar in a small bowl until smooth; set aside. 4 min
- Trim 8 ounces snow peas, mince 1 tablespoon fresh ginger and 4 garlic cloves, and thinly slice 3 scallions, keeping the whites and greens in separate piles. 6 min
- Timing-sensitive step. Heat 1 tablespoon neutral oil in a large wok or skillet over high heat until shimmering, then add the beef in a single layer and sear undisturbed for 2 minutes; toss and cook 1 minute more until browned, then transfer to a plate. 4 min
- Timing-sensitive step. Add the remaining 1 tablespoon neutral oil to the wok over high heat, then stir-fry the scallion whites, garlic, and ginger for 1 minute until fragrant.
- Timing-sensitive step. Add the snow peas and stir-fry for 2 minutes until bright green and just tender-crisp. 2 min
- Timing-sensitive step. Return the beef to the wok, pour the sauce over everything, and toss constantly for 1–2 minutes until the sauce thickens and coats the beef and snow peas. 2 min
- Transfer to a serving platter, scatter the scallion greens and 1 tablespoon toasted sesame seeds (optional) over the top, and serve immediately over steamed white rice. 2 min
Steamed White Ricebase
- Rinse 1½ cups long-grain white rice in a fine-mesh strainer under cold water, swishing until the water runs clear. 3 min
- Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
- Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes until all the water is absorbed. 15 min
- Remove from heat and let the rice steam, covered, for 5 minutes. 5 min
- Fluff the rice with a fork and keep covered until ready to serve. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.