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Spring Beef Stir Fry with Snap Peas

This spring beef stir fry is fresh, fast, and full of flavor. Juicy ground beef cooks with crisp snap peas in a savory garlic sauce. It is bright, tasty, and perfect for a quick family dinner on a busy night.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For The Beef And Veg
  • 1 pound ground beef
  • 2 cups fresh snap peas trimmed
  • 1 small onion sliced thin
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper to taste
For The Stir Fry Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon sugar or honey
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1/3 cup water
For Serving
  • cooked white rice or brown rice
  • sesame seeds optional
  • sliced green onions optional

Equipment

  • Large Skillet or Wok

Method
 

  1. In a small bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, cornstarch, and water until smooth. Set aside.
  2. Heat a large skillet or wok over medium high heat. Add olive oil and ground beef. Cook, breaking into small pieces, until browned and no pink remains.
  3. Season with salt and black pepper. Push the beef to one side of the pan.
  4. Add onion, garlic, and ginger to the empty side. Cook 1 to 2 minutes until fragrant and slightly softened.
  5. Stir everything together and add snap peas. Cook 3 to 4 minutes until peas are bright green and crisp tender.
  6. Stir the sauce again and pour into the skillet. Cook 2 to 3 minutes, stirring, until the sauce thickens and coats the beef and vegetables.
  7. Turn off heat and drizzle with sesame oil. Taste and adjust seasoning if needed.
  8. Serve hot over rice and garnish with sesame seeds and sliced green onions if desired.

Notes

Do not overcook the snap peas to keep them crisp and bright. You can swap snap peas for green beans, broccoli, or thin carrot strips using the same sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.