Spicy Beef and Snow Pea Stir Fry

If you’re craving a meal that’s fast, fiery, and full of flavor, this spicy beef and snow pea stir fry is your answer. Ready in just 20 minutes, it delivers bold takeout-style flavor without the wait, the additives, or the expense. With thinly sliced tender beef, crisp-tender snow peas, and a homemade stir fry sauce that’s spicy, savory, and 100% alcohol-free, this dish is perfect for a quick weeknight dinner or meal prep for the week ahead.

Unlike many traditional stir fry recipes that use cooking wine or alcohol-based sauces, this recipe keeps it clean and simple—without sacrificing a drop of flavor. Plus, it’s naturally pork-free, bacon-free, and full of fresh ingredients that you can pronounce.

Whether you’re a stir fry pro or a beginner in the kitchen, this recipe will become one of your go-tos. Let’s dive into how to make it, how to customize it, and what to serve it with for a balanced and satisfying meal.

Why You’ll Love This Stir Fry

• Ready in 20 minutes – perfect for busy weeknights

• No alcohol or pork – family-friendly and inclusive

• One-pan recipe – minimal cleanup

• Balanced flavors – spicy, savory, slightly sweet, and fresh

• Great for meal prep – reheats well and stays flavorful

Ingredients

For the Stir Fry

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain

• 1 tablespoon cornstarch

• 1 tablespoon neutral oil (like avocado or canola oil)

• 2 cups fresh snow peas, trimmed

• 2 garlic cloves, minced

• 1 teaspoon fresh ginger, grated

• 1 teaspoon sesame oil

• 1 tablespoon sesame seeds (for garnish)

• Crushed red chili flakes (optional, for extra heat)

For the Spicy Stir Fry Sauce (Alcohol-Free)

• ¼ cup low-sodium soy sauce or tamari (for gluten-free option)

• 2 tablespoons water

• 1 tablespoon rice vinegar (unseasoned, no alcohol)

• 2 teaspoons honey or brown sugar

• 1 tablespoon chili garlic sauce (adjust to heat preference)

• 1 teaspoon cornstarch (for thickening)

Ingredient Notes & Substitutions

Beef

• Flank steak or sirloin is best for quick cooking and tender results.

• Slice very thinly against the grain for maximum tenderness.

• Substitute with chicken breast or tofu if desired.

Snow Peas

• Fresh snow peas are preferred for their crunch and sweetness.

• Substitute with snap peas, broccoli florets, or bell peppers.

Chili Garlic Sauce

• Provides the signature heat and garlicky punch.

• Adjust amount to your spice preference.

• Can substitute with sriracha, gochujang, or crushed red pepper.

No Alcohol

• This sauce skips rice wine, mirin, and shaoxing wine.

• Rice vinegar and honey balance the flavor without fermentation or alcohol.

Equipment You’ll Need

• Large skillet or wok

• Mixing bowls

• Tongs or spatula

• Cutting board and sharp knife

• Whisk (for sauce)

Step-by-Step Instructions

Step 1: Prep the Beef

1. Thinly slice the steak against the grain into ¼-inch strips.

2. Toss beef in a bowl with 1 tablespoon cornstarch to coat. This helps the meat brown nicely and stay juicy.

Step 2: Mix the Stir Fry Sauce

1. In a small bowl, whisk together:

   • Soy sauce

   • Water

   • Rice vinegar

   • Honey or sugar

   • Chili garlic sauce

   • Cornstarch

2. Set aside. The cornstarch will thicken the sauce once it hits the heat.

Step 3: Stir Fry the Beef

1. Heat a large skillet or wok over medium-high heat.

2. Add oil, then the beef in a single layer. Sear for 2-3 minutes, turning once, until browned but still slightly pink inside.

3. Remove beef and set aside.

Step 4: Sauté Aromatics & Veggies

1. In the same pan, add a touch more oil if needed.

2. Add garlic and ginger, sauté for 30 seconds until fragrant.

3. Add snow peas and stir-fry for 2–3 minutes until just tender but still crisp.

Step 5: Add Sauce and Finish

1. Return beef to the skillet.

2. Pour in the sauce and toss everything together.

3. Cook for 1–2 minutes, stirring, until sauce thickens and coats everything evenly.

4. Drizzle in sesame oil, and remove from heat.

Step 6: Garnish and Serve

• Sprinkle with sesame seeds and crushed chili flakes (if using).

• Serve over steamed white or brown rice, jasmine rice, or noodles.

Tips for Perfect Stir Fry

• Pre-slice everything before cooking—stir fry moves fast.

• Don’t crowd the pan. Cook in batches if needed for even browning.

• Use high heat to sear meat and veggies without overcooking.

• Stir the sauce again right before adding—it may settle.

• Adjust spice to taste. Add chili flakes at the end for a spicier kick.

Make It a Meal

Serving Suggestions

• Rice: Jasmine, basmati, brown rice, or cauliflower rice

• Noodles: Lo mein, rice noodles, soba

• Side Dishes:

  • Cucumber salad with sesame and vinegar

  • Steamed dumplings (vegetable or beef)

  • Stir-fried bok choy or spinach

Storage & Reheating

Refrigerator

• Store leftovers in an airtight container for up to 4 days.

• Keep rice or noodles separate if meal prepping.

Freezing

• Freeze cooled stir fry (without rice) in a freezer-safe bag for up to 2 months.

• Thaw overnight in the fridge before reheating.

Reheating

• Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen.

• Microwave in 1-minute intervals, stirring between, until warmed through.

Nutrition Facts (Per Serving, Approximate)

• Calories: 350–400

• Protein: 30g

• Carbohydrates: 12g

• Fat: 20g

• Sugar: 5g

• Sodium: 700–800mg (adjust with low-sodium soy sauce)

Variations & Customizations

Make It Gluten-Free

• Use tamari instead of soy sauce

• Double-check chili sauce and vinegar labels

Make It Vegetarian

• Use tofu, tempeh, or mushrooms instead of beef

• Sear tofu cubes until golden before adding to the stir fry

Reduce the Heat

• Use half the amount of chili garlic sauce

• Leave out chili flakes and add a splash of lime juice for brightness

Frequently Asked Questions (FAQs)

Can I make this dish less spicy?

Absolutely. Reduce the amount of chili garlic sauce and skip the chili flakes. You can also balance the heat with more honey or a splash of lime juice.

What’s the best cut of beef for stir fry?

Flank steak, skirt steak, and sirloin work best because they’re lean and tender when sliced thinly against the grain. Ribeye can also work for a more indulgent version.

Can I use frozen snow peas?

Yes, but fresh is best for texture. If using frozen, thaw and pat dry before stir-frying to avoid excess moisture.

Is this recipe good for meal prep?

Yes! It stores and reheats well. Cook a batch and pair it with rice or noodles in separate containers for easy lunches or dinners all week.

Can I double the sauce?

Definitely. If you like extra sauce to coat rice or noodles, doubling the sauce won’t affect the cooking process.

Final Thoughts

This spicy beef and snow pea stir fry is the kind of recipe that works as hard as you do—fast, flavorful, and satisfying. It’s the kind of dish you can throw together after a long day and still feel like you’ve made something truly special.

With no wine, no alcohol, no pork, and just a few clean ingredients, this recipe is adaptable for almost any dietary preference. It’s also an excellent reminder that cooking at home doesn’t need to be complicated to be delicious. By taking a few minutes to slice your beef thin, mix up a punchy stir fry sauce, and stir-fry fresh snow peas, you get a restaurant-quality meal in less time than it takes to wait for delivery.

Whether you serve it over rice, noodles, or straight out of the skillet (we don’t judge), this dish hits every note: spicy, savory, crunchy, and comforting.