Sesame Beef With Snow Peas is my version of a popular Chinese dish but it is much better than what you can get from your neighborhood takeout. Flavorful strips of sirloin steak, tender-crisp snow peas and onions are cooked in a delicious garlic ginger sauce. This recipe is so tasty that I’ve even prepared it for dinner guests. If you are thinking of ordering Chinese takeout for an evening meal, why not try making this stir fry dish yourself. Think about it, do you really want a container of lukewarm beef that’s not very tender along with some limp veggies? Covered in a thick brown sauce, your takeout meal will probably be lacking in flavor unless it is topped with lots of little packets of soy sauce. Instead, why not shop for a few easy to find ingredients and prepare a tasty dinner that will make everyone at your table happy.
I’ve written this recipe in easy to follow steps as the recipe comes together very quickly. It is good to have all your ingredients prepped and ready before you start. If you don’t have a wok, please don’t worry as I cook my stir fry dishes in a large skillet. It has more surface area that comes in contact with the flame and I think it works great.
Sesame Beef With Snow Peas In A Garlic Ginger Sauce
Recipe serves four generously, adjust accordingly
- 1 lb. of sirloin or steak of your choice, sliced 1/4 inch thick against the grain into bite size strips (you can buy pre sliced or slightly freeze the steak for easier cutting)
- 6 Tbsp. peanut or canola oil
- 2 onions, cut into quarters and then cut into 1/4 inch slices
- 2 Tbsp. freshly grated ginger
- 4 Tbsp. minced garlic, about 4 or 5 cloves
- 2 c. snow peas, cut in half on the diagonal
- 2 Tbsp. toasted sesame seeds
Marinade (For tenderizing)
- 2 Tbsp. corn starch
- 1/2 tsp. white pepper
- 2 tsp. sesame oil
- 1 tsp. corn starch
- 4 Tbsp. water
- 4 Tbsp. oyster sauce
- 2 Tbsp. tamari or soy sauce
- 3 Tbsp. chili sauce with garlic
- 4 Tbsp. Shaoxing Chinese rice wine, sherry or white wine
- 3 tsp. sesame oil
- 1 Tbsp. brown sugar
Marinate the beef by sprinkling with the corn starch and stir to coat. Add the pepper and sesame oil, stir and let marinate at least 30 minutes and up to an hour. (This Chinese technique helps to tenderize the meat).
In the meantime, prepare the sauce by dissolving 1 tsp. corn starch in the water then add the remaining sauce ingredients. Mix well and taste for flavor, if necessary adjust to your own taste and then set aside until ready to cook.
Heat the peanut oil in a large skillet until very hot. Cook, not stirring the beef, in batches so that the meat browns and doesn’t steam, about 30 seconds on each side. As each batch is finished, remove to a paper towel to drain.
Add the onions to the skillet and cook until translucent, then add the ginger, garlic and snow peas and cook until the peas are just starting to get tender. Remove to a bowl and set aside. Wipe out any remaining oil and add the sauce to the skillet. Cook until it thickens slightly. Add the meat back to the pan, stirring until just heated through. Then add the vegetables, sprinkle with the sesame seeds and stir until heated through. Remove the stir fry to a large platter and serve.
I’ve made sesame beef with snow peas for weeknight meals for my husband and I and we’ve thoroughly enjoyed it, so much so that I also prepared this Chinese dish when we had friends over for dinner. I served the sesame beef with chicken spring rolls, fried rice and refreshing watermelon cubes for dessert. Everyone enjoyed the meal and I think you would as well. I believe you will agree that it is better than your neighborhood Chinese takeout.