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Sep 6 / JW

Chinese Style Beef with Sugar Snap Peas


Growing up, my dad would make a variety of concoctions in his wok, from stir fry’s to spicy green beans, to szechuan style beef. I had a craving for a simple and healthy Asian dish like the ones he used to make, and this one hit the spot. Honestly, I don’t even own a wok, I made this in my dutch oven, which just proves how easy it is. You can do this is any heavy bottomed large rounded pan.

First clean your peas by removing the ends and stringy bits:

Next, combine corn flour, tamari(soy sauce), and chinese five spice.

Heat the pan and add grapeseed or other mild oil. While its heating up, thinly slice your flank/skirt steak and set aside. Chop ginger, and thinly slice shallot.

Add beef to hot pan, along with ginger and green onion. Cook until still just barely pink, about 2 minutes. Remove to a separate dish. Add peas, shallot and your soy/corn flour mix. Stir for 1-2 minutes, then add back in beef and also add your vegetable stock. If the sauce seems to be thickening too much, add a bit more stock. Remove from heat, and add sesame seeds and a bit of sesame oil.

Serve with steamed rice or noodles. Enjoy!

Here’s the Recipe:

Chinese Style Beef with Sugar Snap Peas


  • 1 Medium Skirt Steak, thinly sliced
  • 3 Cups Sugar Snap peas, trimmed
  • 2 tsp Corn flour
  • 2 Tbl Soy Sauce/Tamari
  • 2 tsp Chopped fresh ginger
  • 1 tsp Chinese Five Spice
  • 2 Green Onions/Spring Onions, thinly Sliced
  • 1 Shallot, sliced
  • 1 tsp Sesame Oil & Sesame Seeds
  • 1/4 Cup Vegetable Stock
  • Grapeseed Oil, for cooking

Cooking Directions

  1. Trim peas and set aside. Combine Soy sauce, corn flour and chinese five spice in a small dish.
  2. Chop ginger, onions and shallot. Thinly slice steak on the diagonal.
  3. Heat oil in heavy bottomed pan.
  4. Add steak and ginger, and green onion and cook for 1-2 minutes or until just pink.
  5. Place in separate dish. Add Soy mix, peas, and shallots. Add stock and also add beef back in.
  6. Cook for 1-2 more minutes. Top with sesame seeds and some sesame oil.
  7. Serve with steamed rice.


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