Soy-Ginger Beef Stir-Fry with Snap Peas and Carrots

Quick-cooked flank steak with a glossy soy-ginger sauce, paired with crisp snap peas and carrots for a balanced weeknight dinner.

Cuisine: Asian

Category: Asian

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 1 lb, thinly sliced against the grain flank steak
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp, grated fresh ginger
• 2 cloves, minced garlic
• 2 tbsp vegetable oil
• 2 cups, trimmed snap peas
• 1 cup, julienned carrots
• 1/4 cup water
• 1 tbsp cornstarch
• 1 tbsp water

Instructions

1. Step 1: Whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated fresh ginger, and 2 cloves garlic, minced, in a small bowl.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Add 1 lb flank steak, thinly sliced against the grain, and stir-fry for 3-4 minutes until browned but not fully cooked.
3. Step 3: Push steak to the side, add 2 cups snap peas and 1 cup julienned carrots, and stir-fry for 2-3 minutes until crisp-tender.
4. Step 4: Pour soy sauce mixture over the beef and vegetables, then add 1/4 cup water. Stir in 1 tbsp cornstarch mixed with 1 tbsp water and cook for 1-2 minutes until sauce thickens and coats everything.
5. Step 5: Serve immediately over rice.