Chinese Beef & Snow Peas Recipe

I’ll be honest with you – when I’m staring at my fridge on a Tuesday night, wondering how to turn basic ingredients into something that doesn’t taste like defeat, this Chinese beef and snow peas recipe saves me every single time. It’s one of those dishes that looks impressive enough to fool your family into thinking you’re some kind of culinary genius, but here’s the thing nobody tells you about getting that perfect restaurant-style result.

Why You’ll Love this Chinese Beef & Snow Peas

Everyone who tries this dish becomes an instant convert, and honestly, I can see why.

This beef and snow peas combo delivers restaurant-quality flavors without the fancy price tag or mysterious ingredients.

What’s not to love? Tender beef strips that practically melt in your mouth, crisp snow peas with that perfect snap, all swimming in a savory sauce that’ll make you want to lick the plate.

The whole thing comes together in minutes, which means you can satisfy those takeout cravings faster than delivery.

Plus, it’s way healthier than anything you’d order.

What Ingredients are in Chinese Beef & Snow Peas?

This recipe keeps things beautifully simple, which is exactly what I want on a busy weeknight.

You’re looking at ingredients that fall into three clear camps: the beef marinade that makes everything tender, the fresh vegetables that add crunch, and the sauce that brings it all together with that signature Chinese takeout flavor.

The best part? Most of these ingredients are probably hanging out in your pantry already, especially if you’ve done any Asian cooking before.

And if you haven’t, well, this is a pretty gentle introduction to building that flavor arsenal.

For the Beef Marinade:

• 1 lb beef flank steak, sliced thin
• 1/4 tsp baking soda
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch

For the Stir-Fry:

• 1 tsp fresh ginger, minced
• 1 clove garlic, minced
• 1 cup snow peas, trimmed
• 1/4 cup water

For the Sauce:

• 1/3 cup beef broth
• 2 tbsp oyster sauce
• Pinch of sugar
• Drizzle of sesame oil

Ingredient Notes Worth Knowing

That baking soda might seem weird in the marinade, but trust the process.

It’s the secret weapon that breaks down the meat fibers just enough to guarantee tender beef instead of chewy disappointment.

Don’t skip it, and don’t use more than called for, or you’ll end up with mushy meat.

Shaoxing wine is the traditional choice here, and you can find it at most Asian grocery stores.

If you’re in a pinch, dry sherry works as a substitute, though the flavor won’t be quite as authentic.

Rice wine vinegar isn’t the same thing, so don’t make that swap.

Snow peas are pretty forgiving, but look for bright green pods that snap when you bend them.

Avoid any that look wilted or have brown spots.

And yes, you really do need to trim off those little strings and stem ends, unless you enjoy flossing while you eat.

The oyster sauce is doing most of the heavy lifting in the flavor department, so don’t cheap out here.

Lee Kum Kee is widely available and delivers that rich, umami-packed taste that makes this dish sing.

How to Make this Chinese Beef & Snow Peas

The magic starts with that marinade, and honestly, this is where most people either nail it or completely blow it. Take your 1 lb beef flank steak and slice it thin against the grain. I’m talking maybe 1/4-inch thick here, and if you’re struggling with this, pop that steak in the freezer for about 20 minutes first. Firm meat is cooperative meat.

Now comes the weird part that actually works. Sprinkle that 1/4 tsp baking soda over your sliced beef and massage it in with your hands. Yeah, it feels strange, but you’re basically giving your meat a spa treatment.

Add the 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 2 tsp cornstarch, then mix everything until the beef looks nicely coated. Let this sit for at least 15 minutes while you prep everything else, though 30 minutes is even better if you’re not completely starving.

Prepping Your Supporting Cast

While your beef is getting its marinade massage, take care of the easy stuff. Mince that 1 tsp fresh ginger and 1 clove garlic, and please, for the love of good food, mince them yourself instead of using the jarred stuff. Fresh makes a difference you can actually taste.

Trim those snow peas by snapping off the stem end and pulling away that stringy bit. It’s oddly satisfying, like popping bubble wrap, and your 1 cup snow peas will look much more professional without those little strings getting caught in your teeth later.

Making Your Sauce

Mix together your 1/3 cup beef broth, 2 tbsp oyster sauce, pinch of sugar, and that drizzle of sesame oil in a small bowl. This sauce comes together fast, so having it ready means you won’t be frantically measuring while your beef overcooks in the wok. Trust me, stir-frying waits for no one.

The Actual Cooking Part

Heat your wok or large skillet over high heat until it’s really hot, like smoking hot. Add some oil, then toss in your marinated beef.

Here’s the key: don’t mess with it. Let it sear for about 2 minutes before stirring, because that beautiful browning is where the flavor lives. Cook until the beef is just about done, maybe 3 to 4 minutes total.

Add your minced ginger and garlic, stirring for just 30 seconds until fragrant. Then pour in that 1/4 cup water along with your trimmed snow peas. The water creates steam that helps the snow peas cook quickly while keeping them crisp.

Bringing It All Together

After about 2 minutes, when the snow peas are bright green and tender-crisp, pour in your prepared sauce. Everything sizzles and bubbles, which is exactly what you want. Stir everything together for another minute or so until the sauce coats the beef and vegetables nicely.

The whole cooking process takes maybe 6 minutes from start to finish, which is why having everything prepped ahead of time isn’t just helpful, it’s basically mandatory. Serve immediately over rice, because this dish doesn’t like to wait around, and neither will your family once they smell what’s coming out of that kitchen.

Chinese Beef & Snow Peas Substitutions and Variations

Look, I get it – sometimes you open your fridge and realize you’re missing half the ingredients, or maybe you just want to shake things up because you’ve made this dish twelve times already.

No snow peas? Sugar snap peas work perfectly, though they’re a bit thicker. Green beans need an extra minute of cooking time.

Can’t find flank steak? Sirloin strips or even chicken thighs will do the trick. Just adjust your cooking time accordingly.

Out of Shaoxing wine? Dry sherry‘s your backup plan. No oyster sauce? Mix soy sauce with a pinch of sugar.

What to Serve with Chinese Beef & Snow Peas

While beef and snow peas taste amazing on their own, you’ll want something to soak up all that savory sauce – and trust me, letting even a drop go to waste should be considered a crime.

Steamed white rice is the classic choice, and honestly, I can’t think of anything better for catching every bit of that glossy, umami-rich goodness.

Want to switch things up? Brown rice adds nutty flavor, while jasmine rice brings floral notes. Fried rice works too, though you’re basically doubling down on the awesome factor.

Noodles are another solid pick – lo mein or chow mein both complement beautifully.

Final Thoughts

Once you nail this Chinese beef and snow peas recipe, you’ll honestly wonder why you ever bothered with takeout. The tender beef, crisp vegetables, and savory sauce come together in minutes.

Plus, you control the sodium and quality of ingredients. This dish proves that restaurant-quality stir-fry doesn’t require culinary school or fancy equipment.

Just a hot wok, fresh ingredients, and proper timing. I guarantee your family will start requesting this over greasy delivery boxes.

The best part? You’ll have dinner ready faster than most delivery apps.

Recipe Card

Introduction: This quick and delicious Chinese beef and snow peas recipe delivers tender, velvety beef with crisp vegetables in a savory sauce. Ready in just 20 minutes, it’s the perfect weeknight dinner that beats takeout every time. The secret is in the beef marinade and high-heat cooking for authentic restaurant flavor at home.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Serves: 4

Ingredients:

*For the Beef Marinade:*

• 1 lb beef flank steak, sliced thin against the grain
• 1/4 tsp baking soda
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch

For the Stir-Fry:

• 1 tsp fresh ginger, minced
• 1 clove garlic, minced
• 1 cup snow peas, trimmed
• 1/4 cup water

For the Sauce:

• 1/3 cup beef broth
• 2 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp sesame oil

Instructions:

1. Slice beef flank steak thinly against the grain. Combine beef with baking soda, soy sauce, Shaoxing wine, and cornstarch. Marinate for 10 minutes.
2. Heat wok or large skillet over high heat until smoking. Add oil and swirl to coat.
3. Add marinated beef and cook, stirring constantly, for 2-3 minutes until beef is nearly cooked through.
4. Push beef to one side of wok. Add minced ginger and garlic to empty space and cook for 30 seconds until fragrant.
5. Add snow peas and water. Stir-fry for 1-2 minutes until snow peas are bright green and crisp-tender.
6. Combine beef broth, oyster sauce, sugar, and sesame oil in a small bowl. Pour sauce over beef and vegetables.
7. Stir everything together for 30 seconds until sauce coats ingredients and thickens slightly. Remove from heat and serve immediately over rice.

Notes:

• Slice beef when it’s partially frozen for easier, thinner cuts
• Don’t skip the baking soda in the marinade – it tenderizes the beef for restaurant-style texture
• Keep wok temperature high throughout cooking for proper sear and crisp vegetables
• Snow peas can be substituted with snap peas or regular peas if unavailable
• Make sauce mixture ahead of time since stir-frying happens quickly
• Leftover beef can be stored in refrigerator for 3 days and reheated gently
• For gluten-free version, use tamari instead of soy sauce and check oyster sauce label

Nutritional Information:

Frequently Asked Questions

Can I Make This Dish Ahead of Time and Reheat It?

I don’t recommend making this ahead since the beef becomes tough and snow peas lose their crisp texture when reheated. You’ll get better results cooking it fresh for ideal taste and texture.

How Long Does Leftover Beef and Snow Peas Last in the Refrigerator?

Leftover beef and snow peas will stay fresh in your refrigerator for three to four days when stored properly in an airtight container. I’d recommend eating it within that timeframe for best quality.

What’s the Best Way to Slice Flank Steak for This Recipe?

I’ll slice flank steak against the grain at a 45-degree angle, creating thin strips about 1/4-inch thick. This technique breaks down tough fibers, ensuring you’ll get tender, easy-to-chew pieces that cook quickly.

Can I Freeze the Marinated Beef for Later Use?

Yes, I’d freeze the marinated beef for up to three months. I’ll thaw it completely in the refrigerator before cooking. The marinade won’t affect freezing quality, and it’ll save prep time later.

Why Does My Beef Turn Out Tough When I Cook It?

I notice you’re likely overcooking your beef or using the wrong cut. Try slicing against the grain, marinating with baking soda to tenderize, and cooking quickly over high heat.