Stir-Fried Beef With Snap Peas and Oyster Sauce Recipe
Intensely beefy and buttery skirt steak takes center stage in this quick, flavorful stir-fry. The combination of tender meat, crisp snap peas, and a rich oyster sauce creates a dish that’s both satisfying and easy to prepare—perfect for weeknights or casual dinners.
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Why It Works
Skirt steak’s texture and flavor: Its loose grain and bold beefiness make it ideal for stir-fries, outperforming flank steak in both tenderness and depth of taste.
Tenderizing marinade: A mix of soy sauce, wine, cornstarch, and baking soda infuses the meat with flavor while preventing toughness.
Separate cooking: Stir-frying beef and vegetables individually ensures maximum heat, resulting in caramelized meat and crisp, vibrant veggies.
Why Skirt Steak Beats Flank for Stir-Fry
Most stir-fry recipes call for flank steak, but skirt steak is a superior choice. Here’s how they compare:
– Texture: Skirt steak comes in thinner, more manageable strips that cook evenly and absorb marinades like a sponge.
– Flavor: Skirt steak is the beefiest cut—richer and more buttery than flank, making every bite more satisfying.
– Versatility: Skirt steak is a staple in fajitas (where marinating and high-heat cooking are key)—a process nearly identical to stir-frying. If it works for fajitas, it works here.
The Secret to Tender Stir-Fry Beef
To achieve velvet-soft meat, marinating is non-negotiable. Here’s what each ingredient does:
– Soy sauce and salt: Boost moisture retention, keeping the beef juicy.
– Sugar: Enhances browning, giving the meat a caramelized crust.
– Shaoxing wine and sesame oil: Add depth—subtle sweetness from the wine, nuttiness from the sesame.
– Cornstarch: Forms a protective layer, preventing drying during cooking.
– Baking soda: Raises the marinade’s pH, tenderizing the meat more efficiently (this is how Chinese restaurants get their meat so soft!).
Let the beef marinate for 20 minutes—long enough to absorb flavors but not so long that it turns mushy.
Balancing Beef with Vegetables and Sauce
Skirt steak is so flavorful it deserves to be the star, but crisp vegetables balance its richness. Snap peas are perfect: they’re sweet, crunchy, and hold their shape during cooking. Asparagus or snow peas work too, but snap peas add a bright pop of color.
For the sauce, sweetened oyster sauce is a classic. It combines oyster sauce (umami), chicken broth (depth), soy sauce (salt), sugar (sweetness), sesame oil (nuttiness), and rice wine (brightness)—a harmonious blend that coats every bite without overwhelming the beef.
Recipe Overview
Prep Time: 5 minutes
Cook Time: 10 minutes
Active Time: 30 minutes (includes marinating)
Marinating Time: 20 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
For the Beef
1 pound skirt steak (or flap meat), thinly sliced against the grain
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 teaspoon dark soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon roasted sesame oil
1/8 teaspoon baking soda
1/2 teaspoon cornstarch
For the Stir-Fry
2 tablespoons dark soy sauce
2 tablespoons Shaoxing wine
1/4 cup low-sodium chicken stock (homemade or store-bought)
1/4 cup oyster sauce
2 tablespoons sugar
1 teaspoon roasted sesame oil
1 teaspoon cornstarch
3 tablespoons vegetable, canola, or peanut oil (divided)
1 pound snap peas (trimmed)
2 medium garlic cloves (finely minced, ~2 teaspoons)
2 teaspoons fresh ginger (finely minced)
1 scallion (white and light green parts, finely minced)
Directions
For the Beef
Combine the skirt steak, salt, sugar, dark soy sauce, Shaoxing wine, roasted sesame oil, baking soda, and cornstarch in a small bowl. Toss until the meat is evenly coated. Let marinate for 20 minutes at room temperature.
For the Stir-Fry
Make the sauce: In a small bowl, whisk together the dark soy sauce, Shaoxing wine, chicken stock, oyster sauce, sugar, roasted sesame oil, and cornstarch until smooth. Set aside.
Cook the beef: Heat 1 tablespoon of oil in a carbon steel wok over high heat until smoking. Add half the beef, spreading it in a single layer. Cook without moving for 1 minute until lightly browned, then toss and cook for another minute until just cooked through. Transfer to a bowl. Repeat with another 1 tablespoon of oil and the remaining beef.
Cook the vegetables: Wipe the wok clean. Add the remaining 1 tablespoon of oil and heat until smoking. Add the snap peas and cook, tossing frequently, for 2–3 minutes until bright green and slightly charred. Add the garlic, ginger, and scallion; cook for 30 seconds until fragrant.
Combine and sauce: Return the beef to the wok. Stir the sauce to recombine, then pour it over the beef and vegetables. Cook, stirring constantly, for 1 minute until the sauce thickens and coats everything evenly.
Serve immediately: Transfer to plates and enjoy!
Special Equipment
Carbon Steel Wok: Essential for achieving the high heat needed for stir-frying—this ensures a crispy, caramelized crust on the beef and vegetables.
Nutrition Facts
Nutrient
Amount per Serving
% Daily Value*
Calories
415
—
Total Fat
25g
32%
Saturated Fat
7g
35%
Cholesterol
51mg
17%
Sodium
1309mg
57%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
12%
Total Sugars
11g
—
Protein
26g
—
Vitamin C
56mg
278%
Calcium
73mg
6%
Iron
5mg
27%
Potassium
642mg
14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
