A flavorful Asian-inspired dish featuring tender beef and crisp sugar snap peas, perfect for a quick weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
8 ounces sugar snap peas, trimmed
1 red bell pepper, sliced
1 tablespoon sesame oil
Salt and pepper to taste
Cooked rice or noodles for serving
Instructions
In a bowl, combine the sliced flank steak, soy sauce, oyster sauce, and cornstarch. Mix well to coat the beef and let it marinate for at least 15 minutes.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated beef to the skillet in a single layer. Cook for about 2-3 minutes until browned, then flip and cook for another 2-3 minutes until cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the sugar snap peas and red bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Return the beef to the skillet and drizzle with sesame oil. Toss everything together and cook for an additional minute. Season with salt and pepper to taste.
Serve hot over cooked rice or noodles.
Notes
For added heat, include sliced red chili peppers or a dash of sriracha when cooking the beef.
Substitute the flank steak with chicken breast or tofu for a different protein option.