Skip to Content

Gingered Skirt Steak with Snow Peas

This Gingered Beef with Snow Peas is a simple stir-fry recipe perfect for busy weeknights. Serve over jasmine rice for a complete meal!

A close up view of a snow pea on the vine.

Creating This Easy Beef Stir-Fry Recipe

I think our pea season is officially over! It has just been way too hot lately and the plants are starting to get dried out. I’m going to have to take them down this weekend.

We haven’t gotten any sugar snap peas for a while (I planted those a couple weeks earlier than the snow peas), but the snow peas have been pretty heavy until the past couple days.

I realized last night that I hadn’t shared any recipes that I’ve made with the snow peas. At this point, I was already at least halfway through making dinner, the kitchen was a wreck, and the kids were at each other’s throats (do you just adore sibling love?).

Back to the dinner…I’m frantically getting out the camera to attempt a few photos so I can share this recipe with you, because it turned out to be delicious! I only wish I could have enjoyed it without feeling so rushed and the kids being so crazy.

But I will definitely be making this again! I’ll just have to use frozen snow peas next time.

Close up view of snow pea flowers.

Ingredients in Beef with Snow Peas

For this ginger skirt steak stir-fry recipe, you’ll need the following ingredients:

  • Oyster sauce
  • Hoisin sauce
  • Soy sauce
  • Sugar
  • Cornstarch
  • Dry sherry
  • Snow peas
  • Shiitake mushrooms
  • Red bell pepper
  • Fresh ginger
  • Skirt steak
  • Sesame seeds

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Beef with Snow Peas

I love how quick and easy this ginger beef stir-fry turned out to be! Here’s an overview of the cookie process:

  1. Whisk together the homemade stir-fry sauce until well mixed and any lumps from the cornstarch are dissolved.
  2. In a medium-sized bowl, pour the sauce over the steak. Let marinate while you prepare the next few steps.
  3. Prepare the rice according to package instructions.
  4. Thinly slice the mushrooms and peppers, set aside. Grate the ginger.
  5. Heat 2 teaspoons of oil in a wok over high heat. Remove the beef from the sauce (leaving the sauce in the bowl for later) and cook the beef in batches.
  6. Cook the beef in a single layer for 1 minute, then turning and cooking for another minute or until cooked through.
  7. Place the cooked batches on a plate or bowl until you are finished.
  8. Return all the beef to the pan, add the ginger and reserved sauce, and stir-fry until fragrant.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

A pair of chopsticks holding beef with snow peas stir-fry aloft.

Can This Recipe Be Prepped in Advance?

You can whisk together the marinade ahead of time, and even go so far as to marinate the sliced skirt steak up to 8 hours in advance.

The veggies can all be sliced and stored in the fridge until ready to use. The rice can be cooked in advance and gently reheated just before serving.

Although leftover beef with snow peas stir-fry will last up to 5 days in the fridge, note that this recipe is best when eaten right away.

Can This Recipe Be Made Vegetarian?

Yes, very easily! For a veggie version, just bump up the amounts of vegetables and omit the beef.

You could even use different colored peppers, like red and yellow for extra color. It might be fun to use sugar snap and snow peas too, or add asparagus. Or, maybe try adding some cubed tofu!

Beef with snow peas stir-fry over rice on a white square plate.

Recipe Substitutions to Try

  • Oyster sauce: You’re likely fine to omit the oyster sauce if you don’t keep it on hand. However, I would use either extra hoisin sauce or extra soy sauce to make up for the amount of oyster sauce left out.
  • Skirt steak: Flank steak would be a good substitute. If you don’t eat beef, I would suggest trying chicken or shrimp.
  • Soy sauce: Coconut aminos or gluten-free soy sauce are both good substitutes if you need to keep this dish gluten-free.
  • Veggies: I love the combination of beef and snow peas, but this is a very flexible recipe. Feel free to mix and match the vegetables to use up whatever you have on hand.

Typically I don’t recommend making a bunch of substitutions when preparing a new recipe. When making substitutes, you won’t know if you don’t like the recipe or if the recipe didn’t turn out due to a preparation mistake, an ill effect from the substitute, or something else.

However, if you do choose to make substitutions in a recipe, I recommend only making one substitute at a time so you don’t have a building effect of multiple poor substitutions.

More Easy Asian Recipes:

I love creating Asian-inspired recipes like this ginger beef stir-fry! Below are some of my favorite Asian dinner recipes.

This Banh Mi Lettuce Wrap Recipe is a healthier, low-carb, gluten-free version of the classic Banh Mi Sandwich Recipe.

This Orange Marmalade Chicken is a sweet and spicy simple Asian-inspired chicken recipe for dinner. Serve it with rice or quinoa and a side of your favorite veggies.

Wondering what to make with ground chicken? Make these easy Ground Chicken Lettuce Wraps! These will become one of your family’s favorite recipes in no time.

This is a simple Chicken and Pepper Stir-Fry that’s made with a homemade stir-fry sauce. Feel free to throw in any extra veggies you need to use up, this recipe is easy to adapt!

We love this simple and quick recipe for Vietnamese Noodle Soup with Beef. It contains snow peas, shiitake mushrooms, basil, cilantro, beef, noodles, and broth.

Did you love this post?
Sign up for Good Life Eats email updates and never miss another update!

Gingered Skirt Steak with Snow Peas, Mushrooms, and Peppers

Gingered Skirt Steak with Snow Peas, Mushrooms, and Peppers

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Nothing beats take-out - but it's even better when you can use your garden-fresh produce to recreate your favorite dishes at home, like this steak and snow peas!

Ingredients

  • 1 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1/4 cup dry sherry
  • 1/4 cup water
  • 5 ounces pound snow peas
  • 8 ounces shiitake mushrooms
  • 1 large red bell pepper, sliced thin
  • 2 tablespoons finely minced ginger (I use a microplane zester)
  • 1 pound skirt steak, thinly sliced across the grain (flank would work too)
  • 1/2 teaspoon each black and white sesame seeds
  • salt and pepper, to taste
  • freshly cooked jasmine rice

Instructions

  1. Combine the oyster sauce through water in a small bowl. Whisk until well mixed and any lumps from the cornstarch are dissolved.
  2. In a medium-sized bowl, pour the sauce over the steak. Let marinate while you prepare the next few steps.
  3. Prepare the rice according to package instructions. Thinly slice the mushrooms and peppers, set aside. Grate the ginger.
  4. Heat 2 teaspoons of oil in a wok over high heat. Remove the beef from the sauce (leaving the sauce in the bowl for later) and cook the beef in batches, about 1/4 at a time.
  5. Cook the beef in a single layer for a minute, then turning and cooking for another minute or until cooked through.
  6. Place the cooked batches on a plate or bowl until you are finished. Return all the beef to the pan, add the ginger, and stir fry for a minute or two - until fragrant.
  7. Once the beef is cooked, remove it all from the pan. Add a teaspoon of oil to the pan. Add the mushrooms and saute until tender. Add the bell pepper and saute for a minute. Add the peas and saute another minute.
  8. Return the beef to the pan, add additional sauce (if desired) and cook until bubbling and thick. Season to taste with salt and pepper.
  9. Sprinkle with sesame seeds. Serve immediately over hot rice.

Notes

Inspired by Beef and Snow Peas with Pan-fried Noodles

Can This Recipe Be Made Vegetarian?

Yes, very easily! For a veggie version, just bump up the amounts of vegetables and omit the beef.

You could even use different colored peppers, like red and yellow for extra color. It might be fun to use sugar snap and snow peas too, or add asparagus. Or, maybe try adding some cubed tofu!

Recipe Substitutions to Try

  • Oyster sauce: You’re likely fine to omit the oyster sauce if you don’t keep it on hand. However, I would use either extra hoisin sauce or extra soy sauce to make up for the amount of oyster sauce left out.
  • Skirt steak: Flank steak would be a good substitute. If you don’t eat beef, I would suggest trying chicken or shrimp.
  • Soy sauce: Coconut aminos or gluten-free soy sauce are both good substitutes if you need to keep this dish gluten-free.
  • Veggies: I love the combination of beef and snow peas, but this is a very flexible recipe. Feel free to mix and match the vegetables to use up whatever you have on hand.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 397Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 68mgSodium 675mgCarbohydrates 25gFiber 3gSugar 6gProtein 33g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

apricot-thyme galette with almond whipped cream
Previous
Apricot-Thyme Galette
No Bake Raspberry Cheesecake Pots
Next
No Bake Raspberry Cheesecake Pots

Skip to Recipe