Beef with Snow Peas


Preparation info

    • Difficulty


Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

This recipe can be used as a guideline for stir-fried beef with other green vegetables. The snow peas can be replaced by iceberg or cos lettuce, broccoli, green beans, or even spinach. When using broccoli or green beans, however, blanch them (step 2) longer (2-4 minutes), until they are tender yet still crisp.


  • 8 ounces trimmed beef (fillet, rump, or skirt), cut across the grain into rectangular slices about ¾ x 1½ inches and ¼ inch thick
  • 1 teaspoon salt
  • 5 tablespoons vegetable oil
  • 8-12 ounces snow peas
  • 2-3 large garlic cloves, cut diagonally into thin slices
  • 3-4 thin slices fresh ginger, peeled
  • 3-4 scallions, cut into 1-inch sections, white and green parts separated
  • 1 tablespoon Shaoxing wine or medium-dry sherry


    • Marinate the beef. Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch to the beef and stir in the same direction to coat. Add the water, stirring until completely absorbed. Leave to stand in the refrigerator for 15-30 minutes. Blend in the oil.
    • Mix together the sauce ingredients and set aside.
    • Half-fill the wok with water and bring to a boil. Add the salt and 1 tablespoon of the oil. Plunge in the snow peas and return to a rolling boil. Pour into a colander and refresh the snow peas under cold running water. Drain.
    • Reheat the wok over a high heat until smoke rises. Add 3 tablespoons oil and swirl it around several times. Add the garlic, let sizzle, then add the ginger and the white scallions, and stir to release their aroma. Add the beef and, sliding the wok scoop or a metal spatula to the bottom of the wok, turn and toss for about 30 seconds, or until the beef is partially cooked. Splash the wine or sherry around the side of the wok, continuing to stir. When the sizzling subsides, remove the beef, still underdone, to a dish and keep warm.
    • Add the remaining 1 tablespoon oil to the wok and swirl it around. Return the snow peas to the wok and turn and toss over a moderate heat until thoroughly hot, taking care not to burn them. Push them to the sides of the wok, pour the well-stirred sauce into the center, and stir as it thickens. Return the beef to the sauce, stirring to mix. Add the green scallions, stir in the snow peas from the sides. Remove to a serving plate and serve immediately.

    Part of