Ginger-Soy Glazed Beef Stir-Fry with Snap Peas

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Tender flank steak marinated in a zesty ginger-soy glaze, stir-fried with crisp snap peas and bell peppers for a savory, aromatic dish. This Asian recipe, ready in about 25 minutes, pairs flank steak, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

Ingredients

• 12 oz, thinly sliced flank steak
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp, grated ginger
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cups, trimmed snap peas
• 1, thinly sliced bell pepper
• 2, sliced green onions
• 1/4 cup water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 tsp grated ginger. Add 12 oz sliced flank steak and 1 tbsp cornstarch, then marinate for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add the marinated beef and cook for 3-4 minutes until browned, then set aside.
3. Step 3: Add 2 cups trimmed snap peas and 1 sliced bell pepper to the wok, and stir-fry for 3 minutes until crisp-tender.
4. Step 4: Return the beef to the wok along with 2 sliced green onions and 1/4 cup water. Cook for 1 minute until heated through and the sauce thickens.
5. Step 5: Serve immediately over rice or noodles.