Beef and Snow Peas

This Beef and Snow Peas recipe is quick and easy and packed with flavor.  It only has seven ingredients, and after marinating the beef, it takes less than 10 minutes to throw together for a delicious meal.

Beef and Snow Peas Dinner Recipe

The longer you marinate the beef the more tender, and flavor-filled it becomes.  Be sure to marinate it for at least one hour, but overnight makes the beef melt-in-your-mouth good!  I like to use a couple of beef sirloin steaks and I slice them as thin as I can.  The slices of marinated beef pair nicely with the snow peas.  Did you know there are many healthy nutrients in snow peas?  They are a source of vitamin A, vitamin C, potassium, iron, magnesium, and other nutrients.  They are a great to eat raw or on top of a green salad.  I especially love to use them in stir fry recipes.  When cooked on a high heat for a short period of time they turn a bright green.  They add a sweet flavor and crunchy texture when they aren’t overcooked.  I like to serve this Beef and Snow Peas over rice or noodles for a hearty meal.  Click below to see a quick video on how to make this recipe.

Nutrition information for 6 servings:  207 calories, 14 g fat, 3.3 g carbs, 1 g fiber, 17 g protein, 573 mg sodium

Beef & Snow Peas

Save Recipe


  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup chicken broth
  • 2 cloves garlic, minced
  • 1 pound boneless beef sirloin steak, cut into 1/8 inch strips
  • 1 tsp cornstarch
  • 2 cups fresh snow peas
  • 4 tsp canola oil, divided


  • In a small bowl, combine the soy sauce, broth, and garlic. Reserve 1/4 cup. Place beef in a resealable plastic bag. Add remaining soy sauce mixture; seal and mix. Refrigerate at least 1 hour. Place cornstarch in a small bowl. Stir in reserved soy sauce mixture until smooth; set aside.
  • In a nonstick skillet, stir-fry snow peas in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm. Drain and discard marinade from beef. In same skillet, 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 slightly thickened. Combine with snowpeas. Serve with rice (serve with brown rice if you want to be really healthy!)


  1. Heidi says:

    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!

  2. Melody says:

    We have snow peas in our garden, so I better bookmark this recipe! Looks delicious.

  3. Julie says:

    Looks delicious. I love snow peas, and this looks like a great way to prepare them.

  4. Tanya says:

    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.

  5. The Goffs says:

    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!

  6. Lisa B says:

    Could green beans be substituted for the peas and cooked the same way?

    • Erica says:

      We haven’t tried green beans but we have substituted broccoli and it works great!

  7. jeanne says:

    With the snow peas, I wonder if you could add a little bit of bok choy to add some more veggies.

  8. Liz says:

    Looks really good. Thank you.

  9. Yoshiko jopp says:

    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 ☺️

Leave a Reply

Your email address will not be published. Required fields are marked *