Wok-Tossed Cantonese Beef and Snow Peas with Oyster Sauce

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

Tender strips of beef quickly wok-tossed with crisp snow peas and a savory oyster sauce glaze, capturing the vibrant flavors of Cantonese stir fry. This chinese-inspired beef ready in about 25 minutes blends pound flank steak, thinly sliced, ounces snow peas, trimmed, tablespoons vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 10 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 pound thinly sliced flank steak with 1 teaspoon cornstarch and 1/4 teaspoon white pepper until evenly coated.
  2. Step 2: Heat 2 tablespoons vegetable oil in a wok over high heat until shimmering. Add the beef slices and stir-fry for 2-3 minutes until browned but still juicy. Remove beef and set aside.
  3. Step 3: Add 1 tablespoon vegetable oil to the wok, then toss in 3 minced garlic cloves and 1 tablespoon minced ginger. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 8 ounces trimmed snow peas and stir-fry for 2 minutes until bright green and crisp-tender.
  5. Step 5: Return the beef to the wok and pour in 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 3 tablespoons water, and 1 teaspoon sesame oil. Toss everything together and cook for another 1-2 minutes until the sauce thickens slightly and coats the ingredients.
  6. Step 6: Serve immediately with steamed rice or noodles.

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Frequently asked questions

How long does Wok-Tossed Cantonese Beef and Snow Peas with Oyster Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Wok-Tossed Cantonese Beef and Snow Peas with Oyster Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Wok-Tossed Cantonese Beef and Snow Peas with Oyster Sauce?

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 Wok-Tossed Cantonese Beef and Snow Peas with Oyster Sauce 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 Wok-Tossed Cantonese Beef and Snow Peas with Oyster Sauce?

Chinese 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.

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