📝 About This Recipe
This dish marries the traditional Chinese 'velveting' technique with Western-style fresh produce for a vibrant, high-protein meal. Thinly sliced flank steak is flash-seared to buttery tenderness, then tossed with crisp, sweet sugar snap peas in a savory-sweet glaze infused with toasted sesame and fresh aromatics. It is a masterclass in texture and balance, offering a sophisticated fusion that brings restaurant-quality stir-fry to your home kitchen.
🥗 Ingredients
The Beef & Marinade
- 1 pound Flank Steak (sliced thinly against the grain)
- 1 tablespoon Cornstarch (essential for velveting)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 teaspoon Toasted Sesame Oil (for depth of flavor)
The Stir-Fry Sauce
- 1/2 cup Beef Broth (unsalted or low sodium)
- 3 tablespoons Oyster Sauce (adds savory umami)
- 1 tablespoon Brown Sugar (packed)
- 1 tablespoon Rice Vinegar (for a touch of acidity)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 3 cloves Garlic (minced)
Vegetables & Aromatics
- 10 ounces Sugar Snap Peas (strings removed)
- 1 medium Red Bell Pepper (sliced into thin strips)
- 3 pieces Scallions (whites and greens separated, sliced)
- 3 tablespoons Neutral Oil (grapeseed or canola for high heat)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Place the sliced beef in a medium bowl. Add the cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Toss well to coat and let it marinate at room temperature for 15-20 minutes.
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2
In a small glass jar or bowl, whisk together the beef broth, oyster sauce, brown sugar, rice vinegar, grated ginger, and minced garlic. Ensure the sugar is dissolved.
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3
Prepare all your vegetables. Ensure the snap peas are dry after washing so they sear rather than steam.
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4
Heat a large wok or heavy-bottomed cast iron skillet over high heat until a drop of water flicked onto the surface sizzles and evaporates immediately.
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5
Add 1.5 tablespoons of neutral oil to the wok, swirling to coat the sides.
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6
Add the beef in a single layer. Let it sear undisturbed for 60-90 seconds to develop a golden-brown crust.
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7
Stir-fry the beef for another 1 minute until just cooked through. Remove the beef from the wok and set aside on a plate.
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8
Wipe out the wok if there are burnt bits, add the remaining oil, and toss in the snap peas and red bell peppers.
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9
Stir-fry the vegetables for 2-3 minutes. They should be bright green and 'tender-crisp' with occasional charred spots.
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10
Add the white parts of the scallions and stir for 30 seconds until fragrant.
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11
Give the sauce mixture a quick whisk and pour it into the center of the wok.
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12
Allow the sauce to bubble and thicken for about 1 minute. The cornstarch from the beef marinade remaining in the pan will help create a glossy glaze.
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13
Return the cooked beef and any accumulated juices back to the wok. Toss everything together for 30 seconds to coat thoroughly.
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14
Remove from heat. Stir in the green parts of the scallions.
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15
Transfer to a serving platter and garnish with toasted sesame seeds and red pepper flakes if desired.
💡 Chef's Tips
For the easiest slicing, put the beef in the freezer for 20 minutes before cutting; it firms up the meat for paper-thin strips. Don't crowd the pan! If your wok is small, sear the beef in two batches to ensure it browns instead of boiling in its own juices. Remove the 'string' from the snap peas by pinching the stem end and pulling down the length of the pod for a better eating experience. Ensure your wok is smoking hot before adding ingredients; stir-frying is all about 'Wok Hei' or the breath of the wok. If the sauce gets too thick, add a splash of water or broth to loosen it to your desired consistency.
🍽️ Serving Suggestions
Serve over a bed of fluffy Jasmine rice to soak up the savory ginger-soy glaze. Pair with a chilled glass of Riesling or a crisp Japanese lager to cut through the richness of the beef. For a low-carb option, serve inside large butter lettuce leaves as wraps. Accompany with a side of smashed cucumber salad seasoned with chili oil and black vinegar. Top with a few sprigs of fresh cilantro for a final pop of herbal brightness.