Beef Stir Fry with Snap Peas

We had a rather busy day Sunday. I started off with finishing the laundry I started Saturday, then we popped over to the Children’s Museum because the Dinosaur Train had come to town:

Bambino & Buddy

The bambino had a LOT of fun–And it was a bonus for us because they had free admission all day long to the museum. Free is always nice.

After we came home, I puttered around a bit, as I have cupcakes I need to make for a side project later this week. I’m kind of excited about that, as I recently found a baking supplier who offers cupcake boxes holding 1 dozen cupcakes WITHOUT making you buy a bajillion at a time, or without making you buy the boxes and inserts separately! You can buy the sets in increments of 10, 25 or 50! I have a set of 10 en route as we speak. They should be arriving Wednesday. It’ll also give me a chance to use more of those stickers I received awhile ago. I didn’t make anything yet–I researched recipes. I’ll start on that Monday.

And then it got to be dinner time. I was hoping to make some Lemon Chicken, but my chicken was not thawed completely. So instead, I made some Beef Stir Fry with Snap Peas.

Beef Stir Fry with Snap Peas 1

I said when I made this with chicken, that I also wanted to try it with beef. I made a simple beef fried rice the other night when Jay was off at school board (I didn’t photograph it because it looked a lot like puke on a plate), and while the bambino didn’t want any right off the bat, I inhaled it. That chicken stir fry was so good, I thought I’d give the beef version a try.

Beef Stir Fry with Snap Peas 2

This too was just as good.

Yield: 3-4

Beef Stir Fry with Snap Peas

Beef Stir Fry with Snap Peas
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes


  • 3/4 lb. stir fry beef
  • 8 oz. snap peas, cut in half diagonally
  • 2 Tbsp. soy sauce
  • 2 cloves garlic, minced
  • 1 tsp. ground ginger
  • 1/4 tsp. red pepper flakes
  • 2 tsp. cornstarch
  • 3 Tbsp. peanut oil, divided


In a bowl, whisk together the soy sauce, garlic, ginger, red pepper flakes, and cornstarch. Add the meat, and toss well.

Begin heating 2 Tbsp. of the peanut oil in a large skillet or wok, over high heat. When the oil is hot, add the meat, spread it out in a single layer, and let it cook for 1-2 minutes before moving.

Once the meat is browned, remove it to a plate. Add the remaining tablespoon of oil to the skillet, and when it's hot, add the peas. Cook for 1-2 minutes, then add the meat back in, and toss together for another minute. Serve over cooked rice, if desired.

Did you make this recipe?

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Beef Stir Fry with Snap Peas is quick, easy and delicious. That’s the beauty of stir-fry meals. The one thing you want to remember is to prep your ingredients before starting to heat the oil, especially if you’re using meat that isn’t already sliced. I took the lazy gal’s route of buying mine already prepped, so the most I had to do was mince the garlic and halve the peas.

Beef Stir Fry with Snap Peas 3
It’s worth it. It smelled good enough that Jay, who wasn’t even hungry, ate about half the portion I set aside for him.

I made myself a pot of decaf, and I’m going to relax for the rest of the evening. Tomorrow’s going to be a busy day!


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