Sunday Forward — Japanese-Asian Fusion · Week 3
Beef & Snap Pea Stir Fry
Velveted flank steak · crisp snap peas · glossy oyster-soy sauce · over rice
Meat + VeggieWeeknightWok30 Minutes
4
Servings
20 min
Prep
10 min
Cook
Medium
Difficulty
Beef
Protein
Flank Steak
Sliced thin against the grain
1 lb
Marinade
Soy Sauce
1 tbsp for the beef, 2 tbsp for the sauce
3 tbsp total
Marinade
Cornstarch
2 tsp velvets the beef, 1 tbsp thickens the sauce
1 tbsp + 2 tsp
Stir Fry
Veggie
Sugar Snap Peas
Strings pulled off
3 cups
Sauce
Oyster Sauce
2 tbsp
Aromatic
Garlic
Minced
4 cloves
Aromatic
Fresh Ginger
Grated
1 tbsp
Oil
Toasted Sesame Oil
Into the sauce
1 tbsp
Oil
Neutral Oil
For the wok
2 tbsp
To Serve
Grains
Jasmine Rice
Steamed
1½ cups dry
Heat
Chili Crisp
Optional — spooned on at the table for heat
to taste
Method
0 of 7 steps complete — click a step to check it off
1Rice
Start the Rice
Get the jasmine rice going first so it's ready when the stir-fry comes together — the cooking itself takes only minutes once you start.
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2Velvet
Velvet the Beef
Toss the sliced flank steak with 1 tablespoon soy sauce and 2 teaspoons cornstarch. Let it sit 15 minutes — this 'velveting' keeps the beef silky and tender through a hot, fast sear.
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3Sauce
Mix the Sauce
Stir together the oyster sauce, 2 tablespoons soy sauce, 1 tablespoon cornstarch, the sesame oil, and ¼ cup water. Have it right by the stove.
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4Sear
Sear the Beef
Get the wok or a large skillet screaming hot with the neutral oil. Lay the beef out in a single layer and sear 1–2 minutes per side until browned but barely done. Scoop it out onto a plate.
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5Peas
Fire the Snap Peas
Same hot wok. Add the garlic and ginger for 30 seconds until fragrant, then the snap peas. Toss hard for about 2 minutes — you want them bright green and still snappy.
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6Combine
Bring It Together
Return the beef, pour in the sauce, and toss everything for a minute until the sauce thickens and turns glossy and clings to every piece.
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7Serve
Serve Over Rice
Spoon the stir-fry over the steamed jasmine rice and serve right away, while the peas still have their crunch. Pass the chili crisp at the table for anyone who wants some heat.
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Slice Against the Grain
Look for the long muscle fibers running through the flank steak and cut across them, not with them. Thin slices against the grain are the difference between tender and chewy. Half-freezing the steak for 20 minutes makes it easy to slice thin.
Hot and Fast
A stir-fry lives or dies on heat. Get the wok as hot as your stove allows and don't crowd it — work in batches if you must, so the beef sears instead of steams.
Chili Crisp at the Table
A spoonful of chili crisp is our favorite way to add heat right at the table — it spiced up the beef-and-snap-pea duo perfectly. Pass the jar and let everyone dial in their own.
