Beef Stir-Fry with Snap Peas and Carrots

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

A vibrant stir-fry featuring tender beef strips and crisp vegetables in a savory, light sauce. This asian-inspired quick meals ready in about 25 minutes pairs flank steak, soy sauce, rice wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk 2 tbsp soy sauce, 1 tbsp rice wine vinegar, and 1 tbsp cornstarch with 1/4 cup water until smooth.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add 1 lb thinly sliced flank steak and stir-fry for 2-3 minutes until browned but not cooked through; remove and set aside.
  4. Step 4: Add 2 minced garlic cloves and 1 tbsp minced ginger to the skillet, stir-fry for 30 seconds until fragrant.
  5. Step 5: Add 2 cups snap peas and 1 julienned carrot, stir-fry for 3-4 minutes until vegetables are crisp-tender.
  6. Step 6: Return beef to skillet, pour in sauce mixture, and stir-fry for 1-2 minutes until sauce thickens and coats ingredients.

Frequently asked questions

How long does Beef Stir-Fry with Snap Peas and Carrots 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 Snap Peas and Carrots?

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 flank steak from drying out.

Can I substitute ingredients in Beef Stir-Fry with Snap Peas and Carrots?

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 Snap Peas and Carrots 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 Snap Peas and Carrots?

Asian quick meals 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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