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.

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!