My Favorite Quick Stir Fry
Let me tell you about my go-to beef stir fry recipe. It is the best quick stir fry dinner for a busy night. I make it in about twenty minutes. The secret is a little trick for tender flank steak.
I learned it from my friend Lily years ago. You use a pinch of baking soda with the meat. It makes the beef so soft. I still laugh at how simple it is. Do you have a little trick that makes cooking easier?
The Secret to Tender Beef
That baking soda trick matters. It changes everything. It means you can use a good, lean cut like flank steak. And it will still be tender and not chewy. No one likes tough meat in their easy 30 minute dinner.
You just slice the steak thin against the grain. Then toss it with the soda, soy, and water. Let it sit while you do the rest. This gives the magic time to work. *Fun fact:* This is a trick many Chinese restaurants use!
A Sauce That Makes You Smile
Now, for the Asian inspired sauce. It is what makes this the best beef stir fry. You mix soy sauce, beef stock, and oyster sauce. A little brown sugar makes it just right. Doesn’t that smell amazing when it hits the pan?
The oyster sauce stir fry sauce is the star. It adds a rich, savory flavor you will love. This is why it tastes like your favorite Chinese takeout recipe. But you make it at home. What is your favorite sauce to cook with?
Crisp Peas and Hot Rice
For our sugar snap pea stir fry, we cook the peas quickly in boiling water. Just two minutes! This keeps them bright green and crisp. Then we toss them in at the very end. They stay perfect.
Serve everything over a big bed of hot, fluffy rice. The rice soaks up that wonderful sauce. This matters because a good meal feels complete. It fills your belly and your heart. I always make extra rice.
Your Turn to Cook
So that is my flank steak stir fry story. It is fast, tasty, and feels like a treat. You can make a great meal without spending all night in the kitchen. I think that is a wonderful thing to know.
Will you try this beef stir fry recipe this week? Tell me if your family likes the snap peas crunchy. I love to hear your stories. Cooking is about sharing, after all.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Flank steak | 1 ¼ pounds | Thinly sliced against the grain |
| Baking soda | ¼ teaspoon | For tenderizing the steak |
| Reduced sodium soy sauce | 3 tablespoons, divided | 1 tbsp for marinade, 2 tbsp for sauce |
| Water | 1 tablespoon | For the marinade |
| Reduced sodium beef stock | ½ cup | |
| Oyster sauce | 1 tablespoon | |
| Light brown sugar | 1 tablespoon | |
| Cornstarch | 1 tablespoon | For thickening the sauce |
| Sesame oil | 1 tablespoon | Toasted, for cooking |
| Sugar snap peas | 2 cups | Blanched before stir-frying |
| Sesame seeds | For serving | Garnish |
| Cooked hot rice | 4 cups | For serving |
Instructions
Step 1: First, slice your flank steak thin. Cut across the grain, like you’re cutting tiny ribbons. This is the secret for a tender flank steak. Put it in a bowl with baking soda, soy sauce, and water. Let it sit for 15 minutes. (This trick makes the beef so soft!)
Step 2: Now, make your Asian inspired sauce. Mix soy sauce, beef stock, oyster sauce, brown sugar, and cornstarch. Stir until the sugar dissolves. Doesn’t that smell amazing already? This is the heart of your best beef stir fry. Set this yummy sauce aside for later.
Step 3: Boil some water in a pot. Toss in your sugar snap peas for just two minutes. We want them bright green and crisp. Drain them right away. This quick stir fry dinner keeps the peas perfect. Do you like your veggies crunchy or soft? Share below!
Step 4: Heat sesame oil in your pan. Add the marinated beef. Let it cook for a minute before stirring. You want to see a few pink spots left. Overcooking makes it tough, I learned that the hard way. This easy 30 minute dinner comes together fast!
Step 5: Pour your sauce into the pan. Let it bubble and get thick. It will coat the beef beautifully. Stir in your bright green sugar snap peas. Toss everything together. Serve your beef stir fry recipe over hot rice. Sprinkle with sesame seeds. Enjoy your homemade Chinese takeout recipe!
Creative Twists
Swap snap peas for broccoli florets. Add a spoonful of chili paste for a spicy kick. Use chicken instead of beef for a different night. Which one would you try first? Comment below!Serving & Pairing Ideas
This sugar snap pea stir fry is perfect over fluffy white rice. For a fun change, try it with noodles instead. A simple cucumber salad on the side is so refreshing. A sprinkle of green onions makes it look extra special. Which would you choose tonight?
Making Your Stir Fry Last
Let’s talk about storing your lovely stir fry. First, let it cool completely. Then, pop it in a sealed container in the fridge. It will be good for three to four days. You can also freeze it for up to three months.
I remember my first time. I put a hot dish right in the fridge. The whole thing got steamy and soggy. Now I always let it cool on the counter first. Batch cooking this recipe is a smart idea. It makes a busy weeknight so much easier.
To reheat, use a pan on the stove. Add a splash of water or broth. This keeps everything tender and tasty. The microwave can make the beef a bit tough. Storing food well means no waste and a ready-made meal.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Stir Fry Hiccups
We all run into little problems in the kitchen. Here are three easy fixes. First, if your meat is tough, you sliced it wrong. Always cut flank steak against the grain. I once cut with the grain by mistake. The steak was so chewy!
Second, a watery sauce means your pan wasn’t hot enough. Get that pan nice and hot before adding oil. This sears the meat and thickens the sauce beautifully. Third, soggy vegetables happen if you overcrowd the pan. Cook in batches if you need to.
Getting these right builds your cooking confidence. It also makes the flavor so much better. A good sear adds delicious taste. Tender meat and crisp veggies make the best beef stir fry.
Which of these problems have you run into before?
Your Quick Questions, Answered
How long to sauté snap peas?
You can sauté them for 3-4 minutes. Just toss them in the hot pan. They should stay bright green and crisp. I like to add them at the very end. This keeps their wonderful snap. It is perfect for a quick stir fry dinner.
What’s the secret to a flavorful stir fry?
The secret is a good Asian inspired sauce. Mix soy sauce, oyster sauce, and a little brown sugar. The oyster sauce stir fry base adds deep, savory flavor. A hot pan is also key. It cooks everything fast and locks in taste. This is how you make the best beef stir fry at home.
What is the best seasoning for snap peas?
For this sugar snap pea stir fry, the sauce is the best seasoning. The soy and oyster sauce coat them perfectly. A tiny sprinkle of sesame seeds at the end is lovely. *Fun fact: Snap peas are also great with just a little garlic and salt. They are such a friendly vegetable.
Can you put snap peas in beef stew?
Yes, you absolutely can. But add them at the very end. Let them cook for just the last five minutes. This way they stay sweet and crisp. If you cook them too long, they get mushy. They add a nice fresh pop to a rich stew.
How long do snap peas take to cook?
They cook very quickly. In boiling water, they need just two minutes. In a hot sauté pan, they need three to four minutes. You want them tender but still with a crunch. This quick cook time makes them ideal for an easy 30 minute dinner.
Can you saute snap peas?
You can and you should. Sautéing is my favorite way to cook them. Heat a little oil in a pan. Toss the snap peas in for a few minutes. They become slightly charred and delicious. It is a simple way to make a tasty side.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this flank steak stir fry as much as I do. It feels like a hug in a bowl. This Chinese takeout recipe is a regular at my table. It always brings everyone together for a happy meal.
I would love to hear about your cooking adventure. Tell me all about it in the comments. Sharing stories is the best part of food.
Have you tried this recipe?
Happy cooking!
—Marina Caldwell
Speedy Beef and Snap Pea Saute
Description
Beef and Sugar Snap Pea Stir Fry Recipe
Ingredients
Instructions
- Place the flank steak on a cutting board and thinly slice against the grain. You want slices that are ⅛ to ¼ inch thick. Place the sliced steak in a bowl and sprinkle with the baking soda, 1 tablespoon reduced sodium soy sauce and 1 tablespoon water. Toss to combine and let marinate for 15 minutes.
- In a small bowl, combine the remaining 2 tablespoons of reduced sodium soy sauce, reduced sodium beef stock, oyster sauce, light brown sugar and cornstarch. Stir to dissolve the light brown sugar and cornstarch. Set aside.
- Fill a medium sized pot with water, place of high heat and bring to a boil. When the water boils, add the sugar snap peas. Cook for 2 minutes. Drain the snap peas in a colander and set aside.
- After the steak has marinated for 15 minutes, heat a large sauté pan or wok over medium high heat. Add the toasted sesame oil. When the oil is hot (this will take less than a minute over medium high heat) add the steak. Let the steak sauté for a minute or so and then stir to cook evenly. You want the steak to just be cooked with still a few pink spots. It should be medium rare to medium. Overcooking the steak will make it tough.
- Pour the sauce into the the pan. Let come to a low boil then stir to finish cooking the steak and thicken the sauce. This will take about 2 to 3 minutes.
- Stir in the sugar snap peas and toss to coat with the sauce.
- Serve the beef stir fry over the rice and sprinkle with sesame seeds.
Notes
- For a spicier kick, add a teaspoon of sriracha or chili garlic sauce to the sauce mixture. You can also substitute broccoli or bell peppers for the sugar snap peas.