Asian Beef with Snow Peas

Asian Beef with Snow Peas


"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles."
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15 m servings 203 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
  2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.


Read all reviews 811
  1. 1196 Ratings

Most helpful positive review

HELPFUL TIPS AFTER MAKING THIS ALL MY LIFE: Being Asian, I love running into recipes that remind me of things I already make. The most important thing to take from these reviews is to DOUBLE T...

Most helpful critical review

Really needs to be in a wok. The meat is a little chewy and my sauce didn't thicken when following this recipe. Flavor was decent though.

Most helpful
Most positive
Least positive

HELPFUL TIPS AFTER MAKING THIS ALL MY LIFE: Being Asian, I love running into recipes that remind me of things I already make. The most important thing to take from these reviews is to DOUBLE T...

I hate reviews that change the recipe then rate the original one, TRY the original one and let us know. SO..I FOLLOWED THE RECIPE EXACTLY..AWESOME! My husband is not a stir-fry fan, HE IS NOW! "...

This was a great evening meal for the family in my opinion. I did alter the recipe some by adding canned slice mushrooms, water crescents, green onion, and baby corn to the veggies. I also used ...

I used a leftover rib eye, cooked to MR, & sliced it thin before sauteeing. I did use sesame oil to saute in, I did double the sauce, I used mirin for the rice wine, added 2 pea size dollops of...

This was delicious and easy to make. I added sliced mushrooms, scallions, and water chestnuts. I also doubled the sauce and added a bit more cornstarch to it. In addition, I threw in some teriya...

I made this recipe twice. I found that the secret is slicing the meat very thin. The suggestion of marinating the meat also added more flavor. I used sugar snap peas the second time instead of s...

This is a very easy and delicious chinese stir fry -- perfect for a fast and hearty weekday meal. I added sliced mushrooms, onions and water chestnuts to add some variety.

This was WONDERFUL! I liked the cut of beef I used. I liked that I added thinly sliced onion and water chestnuts. I used rice vinegar instead of rice wine (not sure if there's a big difference) ...

Quick, easy and excellent! Couldn't find Rice Wine, so used white cooking wine instead. Also used ground ginger, instead of fresh minced ginger root. Came out great. Made a double recipe - N...

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