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If you want a quick dinner that tastes like takeout but feels fresh and homemade, this Beef with Snow Peas is one of my favorite recipes to make. The beef turns out tender and flavorful, the snow peas stay bright and crisp, and the savory sauce brings everything together. I love serving it over warm rice or noodles for an easy weeknight meal that feels a little extra special.
Why I Love This Easy Dinner
This is one of those dinners I look forward to all week. I love how the steak gets sliced super thin and marinated in garlic and soy sauce, because it gives every bite so much flavor without needing a long list of ingredients. The snow peas add that fresh crunch that keeps the whole dish from feeling too heavy, and I especially love that it feels filling while still being light. It is also mild enough for kids, which is always a win at my house.
For serving, I usually spoon this over fluffy white jasmine rice, brown rice, or egg noodles. If I want to round it out into more of a takeout-style dinner at home, I’ll add ham fried rice, chow mein noodles, egg rolls, wontons, or even a simple Thai cucumber salad on the side.
Ingredients You’ll Need
- Sauce and marinade – soy sauce, beef broth, and garlic make a simple savory base that flavors both the beef and the sauce.
- Beef – top sirloin is my go-to because it cooks quickly and stays tender when sliced very thin.
- Thickener – cornstarch helps turn the reserved marinade into a glossy sauce that coats the beef and snow peas.
- Snow peas – fresh snow peas add sweetness, crunch, and that bright green color that makes this dish so good.
- Oil – canola oil works well for stir frying because it handles the heat and keeps everything moving in the pan.
Ingredient Additions and Substitutions
There are a lot of easy ways to change up this recipe depending on what you have in the fridge.
- Swap the beef – flank steak or skirt steak both work really well here.
- Swap the peas – sugar snap peas are a great substitute and just need a little more cook time.
- Try other vegetables – broccoli, bell peppers, cabbage, carrots, zucchini, or scallions all fit nicely in this dish.
- Add heat – fresh ginger, sriracha, or red pepper flakes give the sauce a little kick.
- Add extra flavor – a splash of rice vinegar or sherry can brighten the sauce.
- Finish it off – toasted sesame seeds make a simple garnish if you want a little extra texture.
How to Make Beef with Snow Peas
- Make the marinade and sauce base. In a small bowl, stir together the soy sauce, beef broth, and garlic. Set aside some of the mixture to use later for the sauce.
- Marinate the beef. Slice the steak very thin, place it in a bag or bowl, and pour in the marinade. Refrigerate for at least 1 hour so the beef can soak up all that flavor.
- Prep the sauce and cook the snow peas. Whisk cornstarch into the reserved sauce mixture until smooth. Stir fry the snow peas in hot oil just until bright green and crisp-tender, then remove them from the pan.
- Cook the beef. Drain the marinade from the beef and stir fry the slices in the same skillet for a couple of minutes until just cooked through.
- Add the sauce. Pour in the cornstarch mixture and cook, stirring, until the sauce thickens and turns glossy.
- Finish and serve. Add the snow peas back to the skillet, toss everything together, and serve hot over rice or noodles.
Recipe Tips
- Slice the beef as thin as possible for the most tender texture.
- Cut against the grain so the steak stays easy to chew.
- Do not overcook the snow peas or they will lose that crisp texture that makes this dish so good.
- Cook over fairly high heat so the peas turn bright green quickly.
- Have everything ready before cooking because stir fry recipes move fast once the pan is hot.
- Double the sauce if you love having extra to spoon over rice. One reviewer mentioned doing this and loving it.
Frequently Asked Questions
No. You can blanch them if you want, but I think stir frying gives them the best flavor and texture.
Yes. Sugar snap peas work well, but they usually need a few extra minutes to cook. If snow peas are hard to find, you can also try broccoli, bell peppers, chopped cabbage, or sugar snap peas.
I like top sirloin because it is tender and cooks quickly, but flank steak or skirt steak also work really well.
Slice it very thin, cut against the grain, and give it time to marinate.
Yes. Add fresh ginger, sriracha, or red pepper flakes to the sauce.
It can be a lighter dinner option since it is packed with protein and crisp vegetables, especially when served with rice in simple portions. The original nutrition estimate is 230 calories per serving, not including rice.
Make Ahead and Storage
You can slice the beef and mix the marinade ahead of time, then let it marinate in the fridge until you are ready to cook. You can also trim the snow peas and whisk together the sauce earlier in the day to make dinner even faster.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave in short bursts. I like to add a splash of broth or water when reheating so the sauce loosens back up.
I do not recommend freezing this one if you want the best texture, since the snow peas can get soft after thawing.
What to Serve with Beef with Snow Peas
I love serving this beef with snow peas with simple white rice or egg noodles, but if you want to make it a more substantial meal, try pairing it with any of these mouthwatering recipes!
This Beef with Snow Peas is one of my favorite easy dinners because it is quick, flavorful, and made with simple ingredients. The tender marinated beef, crisp snow peas, and savory sauce come together fast, which makes it perfect for busy nights when I still want something homemade and satisfying.
If you make this recipe, I’d love for you to leave a rating and comment and let me know how you served it. Did you go with rice, noodles, or add extra veggies? I love hearing how you make it your own. 🥢🍚
Beef with Snow Peas
Video
Ingredients
- 1/2 cup reduced sodium soy sauce, (you can use full sodium if you want more of an umami flavor)
- 1 cup beef broth
- 2 cloves garlic, minced
- 1 ½ pounds top sirloin steak, (about 1 inch thick)
- 1 tablespoon cornstarch
- 2 cups fresh snow peas
- 4 teaspoons canola oil, divided
Instructions
- In a small bowl, combine the soy sauce, broth, and garlic. This will be divided to use as a marinade and also a sauce.
- Cut steak into very thin slices. Place beef in a Ziplock bag. Add 1 cup of the soy sauce marinade mixture to the beef. Seal the bag and press to distribute the marinade. Refrigerate at least 1 hour.
- Stir cornstarch into remaining soy sauce mixture until smooth; set aside.
- In a wok or large skillet, stir-fry snow peas in 2 teaspoons hot oil for 2-3 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm.
- Drain and discard marinade from beef. In same skillet, add beef pieces with tongs and stir-fry beef in remaining oil for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Combine with snow peas and serve with rice.
Equipment
- Wok or Skillet
Notes
- Nutrition Facts do not include rice.
- Slice the steak thin and against the grain for the most tender beef.
- Marinating matters because it adds flavor and helps tenderize the meat.
- Do not overcook the snow peas or they will lose their crisp texture.
- Use high heat and cook quickly for the best stir fry texture.
- For extra flavor, add ginger, sriracha, red pepper flakes, rice vinegar, or a splash of sherry.
- Sugar snap peas can be substituted, but they may need slightly longer to cook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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this was easy and delicious! just a little salad made it a well rounded meal, although not necessary as the greens are in the pea pods!
So glad you liked it!
This beef with snow peas is the kind of dish that makes you wonder why you ever bother with takeout. The beef comes out incredibly tender thanks to a quick velveting step with soy sauce and cornstarch, while the snow peas retain their bright crunch and sweet flavor. The sauce is that perfect, glossy, garlicky, ginger-laced coating that clings to every bite without being gloppy. It all comes together in a single wok or skillet, which means minimal cleanup and maximum flavor. Serve it over steamed rice, and you have a dinner that feels special enough for company but quick enough for a Tuesday night. The contrast between the savory beef and the crisp, fresh peas is calgarypryertimes.com absolutely addictive. This one is going straight into the permanent rotation.
Thank you for the thoughtful review! I’m so happy the velveting technique worked well for you and that you loved the tender beef and crisp snow peas. It really is one of those quick weeknight dinners that feels special without the takeout bill. 😊
So glad it’s earned a spot in your rotation!
Excellent flavor, simple prep🙂
I know my family will love this dish!
Yum! One of my favorite things to get at our local Chinese restaurant! Can’t wait to make it for myself!
What a savory dinner recipe! I will be adding this to my dinner line up for the week!
We couldn’t believe how easy it was to make this! Definitely going on our dinner rotation!
It’s the best!
I’ve never had beef and snow peas but this recipe looks like the perfect excuse to try this recipe!
I’ve made this receipe similar to this 1,000 of times. I use sherry in the sauce and at times( not all the time) minced ginger. You can use broccoli , mixed red and green sliced peppers, mushroom and bok Choy cooked crisp, bamboo shoots, shitake mushrooms , snow peas , green onions almost anything to your liking ☺️
Looks really good. Thank you.
With the snow peas, I wonder if you could add a little bit of bok choy to add some more veggies.
Could green beans be substituted for the peas and cooked the same way?
We haven’t tried green beans but we have substituted broccoli and it works great!
I've made this so many times now & it's one of our favorites! I was wondering if you have ever used snap peas & if they would still be good? Harmons didn't have any snow peas! I was so bummed but my meat was already thawed out when I was at the store. I even went to Smiths to see if they had some! NOPE! BUMMER!
This was so good! I had no leftovers which is a rare thing. One thing I did different was double the sauce so there would be extra for the rice.
Looks delicious. I love snow peas, and this looks like a great way to prepare them.
We have snow peas in our garden, so I better bookmark this recipe! Looks delicious.
YUM! I can't wait to try this one out 🙂 My husband loves snow peas and it gives me good reason the get the chop sticks out… the kids will LOVE that!