This quick and flavorful stir-fry is ideal for a weeknight dinner. Thinly sliced beef, broccoli florets, and snow peas cook quickly with bright Asian aromatics and sauces for a satisfying meal.
Stir-frying is one of the most adaptable and reliable ways to turn a handful of ingredients into a fresh, fast, and flavorful dinner. Unlike passing fads, a good stir-fry never goes out of style: it lets you mix vegetables from the fridge with a protein and finish with a simple sauce for a balanced meal.
Beef pairs especially well with heartier greens like broccoli, snow peas, and bok choy, while lighter proteins such as chicken complement bell peppers, carrots, and zucchini. For this recipe, the combination of sirloin, broccoli, and snow peas gives a pleasant contrast of textures and flavors.
The flavor foundation for any great stir-fry is simple: fresh garlic and ginger. Keep fresh garlic on hand, and consider storing a knob of ginger in the freezer. Frozen ginger grates easily and retains its bright flavor for months, so you can grate it straight into the pan whenever you need it.
One common mistake that ruins a stir-fry’s texture is adding wet vegetables to a hot pan. To get crisp-tender vegetables, dry everything thoroughly after washing—use a salad spinner or a clean towel. Excess water steams the pan and makes vegetables soggy; drying them first keeps them bright, crisp, and full of color.
Serve this stir-fry over steamed rice or alongside fried rice for a heartier meal. Broccoli also shines in salads or side dishes if you want to prepare it another way.
Beef, Broccoli, and Snow Pea Stir Fry
2
You can double the recipe, but don’t overcrowd the pan.
10 mins
10 mins
20 mins
Pin Recipe
reviews
Leave a Review »
Ingredients
- 1/2 lb petite sirloin steak
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1/2 tsp grated ginger
- 2 tsp sesame oil
- 1 head broccoli
- 1/2 lb snow peas
- 1 tbsp vegetable oil
- 1 clove garlic minced
- 1/2 tsp red pepper flakes
Instructions
-
Thinly slice the sirloin. If slicing is difficult, freeze the steak for 15 minutes first so it firms up. Toss the beef with the cornstarch, soy sauce, grated ginger, and sesame oil and let it sit while you prepare the vegetables.
-
Cut the broccoli into even florets so they cook uniformly.
-
Wash the broccoli and snow peas, then dry them thoroughly in a salad spinner or with a towel. Excess water will steam the vegetables and make the stir-fry mushy.
-
Heat a wok or large skillet over medium-high heat. Test the temperature by flicking in a few drops of water—if they sizzle and evaporate immediately, the pan is ready.
-
Add the marinated beef and stir frequently for a couple of minutes until the slices are cooked through. Remove the beef to a bowl and set aside.
-
Add the vegetable oil to the hot pan, then add the minced garlic and red pepper flakes. Immediately add the broccoli and stir-fry for 2–3 minutes until it turns bright green and is crisp-tender. Transfer the broccoli to the bowl with the beef.
-
Stir-fry the snow peas for 1–2 minutes until just tender but still crisp. Return the beef and broccoli to the pan, toss everything together for another minute, and remove from heat. Serve immediately with rice or noodles.
Nutrition
Carbohydrates: 34 g,
Protein: 35 g,
Fat: 29 g,
Saturated Fat: 8 g,
Cholesterol: 88 mg,
Sodium: 603 mg,
Fiber: 11 g,
Sugar: 10 g
Nutrition is estimated using a food database and intended only as a guideline for informational purposes.