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Szechwan Beef and Snow Pea Stir-Fry


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  • 1 lb. beef sirloin steak
  • 1 T. reduced-sodium soy sauce
  • 1 tsp. cornstarch
  • 3 T. reduced-sodium soy sauce
  • 2 T. dry sherry or water
  • 2 T. Oriental chili sauce or garlic
  • 2 T. water
  • 1 T. cornstarch
  • 1 T. toasted sesame oil
  • 1 T. canola oil
  • 3 cloves garlic, minced
  • 2 T. minced fresh ginger
  • 8 oz. fresh mushrooms, quartered
  • 3 carrots, halved lengthwise and thinly sliced
  • 2 medium red bell peppers, cut into thin bite-size strips
  • 8 oz. fresh pea pods, trimmed and halved crosswise
  • 1 green onion, thinly sliced
  • cashews, optional


Servings 4


Step 1

Trim fat from beef. Cut beef into bite-size strips. Place beef in a medium bowl. Add the 1 T. soy sauce and the 1 tsp. cornstarch. Stir to combine. Cover and let stand for 15 minutes. Meanwhile, for sauce, stir together the 3 T. soy sauce, the sherry, chili sauce, the water, the 1 T. cornstarch, and sesame oil. Set aside

In a wok or very large skillet heat canola oil over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds. Add mushrooms, stir-fry for 1 minute. Add carrots, stir-fry for 2 minutes. Add bell peppers and pea pods. Stir fry for 2 minutes. Remove vegetables from wok.

Add beef mixture to wok and stir-fry for 2-3 minutes or until desired doneness. Stir sauce and add to wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return vegetables to wok and stir to coat with sauce. Cook and stir until heated through.

Sprinkle with green onions and cashews if desired.


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