Beef, Snow Pea and Black Pepper Wok Stir-Fry
Fast, glossy and peppery, this wok dinner is built for small batches and high heat.
A good stir-fry is mostly preparation. Once the wok is hot, dinner moves quickly: sear beef, cook vegetables, add sauce, toss and serve. Black pepper gives this recipe warmth without making it overwhelmingly spicy, and snow peas keep the texture crisp.
Ingredients
- Beef: 450 g flank steak or sirloin, thinly sliced across the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil
- Vegetables and aromatics: 2 cups snow peas, trimmed
- 1 small onion, sliced
- 2 garlic cloves, sliced
- 1 teaspoon grated ginger
- 2 tablespoons neutral oil, divided
- Sauce: 2 tablespoons soy sauce
- 1 tablespoon oyster sauce or vegetarian mushroom sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar or honey
- 1 to 1½ teaspoons freshly ground black pepper
Method
1. Toss beef with soy sauce, cornstarch and oil. Mix sauce ingredients separately.
2. Preheat the wok over high heat. Add 1 tablespoon oil. Sear beef in a single layer in batches. Remove to a plate.
3. Add remaining oil, onion and snow peas. Stir-fry until bright and lightly charred.
4. Add garlic and ginger. Toss for 20 seconds.
5. Return beef to wok, add sauce and toss until glossy. Serve immediately with rice.
Julien Cooking Note
Do not cook all the beef at once unless your burner is very powerful. Small batches keep the wok hot and the beef browned.
Variations and Swaps
Use chicken, tofu or mushrooms instead of beef. Add bell peppers or asparagus. Use more black pepper for a stronger bite.
