Ginger-Soy Glazed Beef Stir-Fry with Snap Peas
Tender flank steak marinated in a zesty ginger-soy glaze, stir-fried with crisp snap peas and bell peppers for a savory, aromatic dish ready in under 20 minutes. This asian-inspired asian ready in about 25 minutes pairs thinly sliced 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve immediately over rice or noodles.
Frequently asked questions
How long does Ginger-Soy Glazed Beef Stir-Fry with Snap Peas 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 Ginger-Soy Glazed Beef Stir-Fry with Snap Peas?
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 thinly sliced flank steak from drying out.
Can I substitute ingredients in Ginger-Soy Glazed Beef Stir-Fry with Snap Peas?
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 Ginger-Soy Glazed Beef Stir-Fry with Snap Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Ginger-Soy Glazed Beef Stir-Fry with Snap Peas?
Asian asian 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.
What others are saying
- ★★★★★
Absolutely delicious! The glaze caramelized perfectly and the beef was tender. Will make this again and again.
- ★★★★★
This was the perfect weeknight dinner! The ginger and soy glaze was spot on, and the snap peas added a nice crunch. My family loved it.
- ★★★★☆
Tasty, but took longer than expected to cook the beef to the right tenderness. Still a hit with the kids.
