Beef Stir-Fry with Ginger, Snow Peas, and Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quickly seared strips of beef tossed with fresh ginger, crunchy snow peas, and toasted cashews in a savory soy-based sauce. This chinese-inspired stir fry ready in about 25 minutes pairs fresh ginger, minced, garlic cloves, minced, snow peas, trimmed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Chinese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, and 1 tsp cornstarch. Stir until smooth and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add 1 lb thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still pink inside. Remove steak from pan and set aside.
  3. Step 3: In the same pan, add 1 tbsp vegetable oil, then sauté 2 tbsp minced fresh ginger and 3 minced garlic cloves for 30 seconds until fragrant. Add 2 cups trimmed snow peas and cook for 2 minutes until crisp-tender.
  4. Step 4: Return the beef to the pan along with the prepared sauce. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
  5. Step 5: Remove from heat, stir in 1/2 cup roughly chopped roasted cashews and 2 sliced scallions before serving immediately with steamed rice or noodles.

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Frequently asked questions

How long does Beef Stir-Fry with Ginger, Snow Peas, and Cashews take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef Stir-Fry with Ginger, Snow Peas, and Cashews?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh ginger, minced from drying out.

Can I substitute ingredients in Beef Stir-Fry with Ginger, Snow Peas, and Cashews?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef Stir-Fry with Ginger, Snow Peas, and Cashews for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beef Stir-Fry with Ginger, Snow Peas, and Cashews?

Chinese stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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