Stir-Fry Beef with Snap Peas and Carrots
Quick-cooked flank steak with crisp vegetables in a tangy soy-vinegar sauce, ready in under 30 minutes. This asian-inspired beef ready in about 30 minutes pairs soy sauce, rice vinegar, cornstarch 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.
Ingredients
- 12 oz, thinly sliced against the grain flank steak
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 cup, trimmed snap peas
- 1, julienned carrot
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
- 1/4 cup beef broth
Instructions
- Step 1: In a small bowl, mix 12 oz sliced flank steak with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Let sit for 10 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat. Add 2 minced garlic cloves and 1 minced ginger piece, stir-frying for 30 seconds until fragrant.
- Step 3: Add beef mixture and cook for 2-3 minutes until browned. Remove beef and set aside.
- Step 4: Add 1 cup snap peas and 1 julienned carrot to the skillet, stir-frying for 3 minutes until crisp-tender. Return beef to pan, add 1/4 cup beef broth, and cook for 2 more minutes until sauce thickens.
Frequently asked questions
How long does Stir-Fry Beef with Snap Peas and Carrots take to make?
Total time is about 30 minutes (15 min prep + 15 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 Stir-Fry Beef 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 soy sauce from drying out.
Can I substitute ingredients in Stir-Fry Beef 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 Stir-Fry Beef 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 Stir-Fry Beef with Snap Peas and Carrots?
Asian beef 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
- ★★★★★
My family loved it. The snap peas and carrots were perfectly crisp.
- ★★★★★
This is my new favorite weeknight dinner! So quick and delicious.
- ★★★★☆
Cooked it as directed, but the beef took longer to cook than the recipe said. Still tasty.
