Beef with Sugar Snap Peas

Beef With Sugar Snap Peas

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Vickie Parks


This is similar to Chinese Beef with Broccoli, except it incorporates Asian sugar snap peas in place of the broccoli, and it utilizes a different palate of herbs and spices that complement both the beef and peas.


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10 Min
20 Min


  • 1 cup
    uncooked brown rice
  • 1 1/2 lb
    beef flank steak
  • 3 Tbsp
    low-sodium soy sauce, divided
  • 2 tsp
    sesame oil
  • 1 medium
    onion, halved and then sliced into thin half rings
  • 2 tsp
    ground ginger
  • 3 cups
    frozen sugar snap peas
  • 2 cups
    shredded carrot
  • 3/4 cup
    low-sodium chicken broth
  • 1/4 cup
    hoisin sauce
  • 2 tsp

How to Make Beef with Sugar Snap Peas


  1. Cook rice according to package direction, except omit any salt and fat (such as butter, oil).
  2. Cut beef diagonally across the grain into thin slices. Combine steak and 2 tablespoons soy sauce; toss well to coat beef with soy sauce.
  3. Heat oil in a large skillet over medium heat. Add the beef and soy mixture, and sauté for about 4 minutes or until beef is lightly browned on all sides. Transfer steak to platter; keep warm.
  4. Add onion and ginger to skillet, and sauté for about 2 minutes. Add peas and carrots, and sauté for 2 minutes more. Stir in the steak/soy mixture, and sauté another minute or so (enough to thoroughly heat the beef).
  5. In a bowl, whisk together the remaining 1 Tbsp soy sauce, broth, hoisin and cornstarch. Add the broth mixture to the skillet, and bring mixture to a brisk boil. Let boil 1 minute or until sauce is slightly thickened, stirring constantly.
  6. Serve immediately over cooked rice.

Printable Recipe Card

About Beef with Sugar Snap Peas

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Chinese
Other Tag: Quick & Easy

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