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Beef Teriyaki Stir-Fry with Snap Peas

High heat, a quick ginger-soy glaze, and an uncrowded pan bring this steak and snap pea stir-fry together in about 30 minutes.

Glossy teriyaki flank steak, crisp snap peas, and red pepper served over rice with scallions and sesame seeds.

This fast stir-fry depends on timing more than complexity. The beef gets a brief, dry sear in batches, and the vegetables enter afterward so the snap peas stay crisp.

Set up before the wok heats

Slice and dry the steak, prepare the vegetables, and whisk the sauce before turning on the burner. A wok moves quickly at high heat, so having each ingredient close at hand keeps the beef from overcooking while you reach for the next item.

A glaze that thickens in the pan

Cornstarch gives the soy, mirin, ginger, and garlic mixture enough body to cling to the stir-fry. Whisk it again before pouring because the starch settles while the beef sears.

Thin slices of flank steak sear in an open layer in a hot wok beside prepared vegetables. — The beef is seared in an open layer before the crisp vegetables join the wok.

Brown without crowding

A very hot surface and dry steak help the slices brown quickly. Two small batches leave open space around the meat, while transferring each batch to a plate prevents it from cooking through before the vegetables are ready.

Keep the vegetables lively

Bell pepper starts first, followed by snap peas and scallion whites. A short toss over high heat leaves the peppers just softened and the peas bright, giving them enough structure to hold up when the sauce goes in.

Ginger-soy glaze clings to browned beef beside glossy red pepper and bright crisp snap peas. — The finished glaze lightly coats the browned steak, bright peas, and pepper.

Finish at the last moment

Return the beef only after the sauce has bubbled and thickened, then toss just until the slices are hot and lacquered. Serve over rice if desired and scatter the scallion greens and sesame seeds on top for freshness and crunch.

Beef Teriyaki Stir-Fry with Snap Peas

4 servings

30 minutes total

Ingredients

• 1 1/4 lb flank steak, thinly sliced across the grain
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup low-sodium soy sauce
• 1/4 cup mirin
• 2 tbsp water
• 1 tbsp granulated sugar
• 2 tsp cornstarch
• 1 tbsp freshly grated ginger
• 2 garlic cloves, finely grated
• 2 tbsp neutral high-heat oil, divided
• 8 oz snap peas, strings removed
• 1 medium red bell pepper, thinly sliced
• 4 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 1/2 cups jasmine rice (optional, for serving)

Method

Start the rice
If serving rice, rinse it until the water runs mostly clear, then combine with 2 1/4 cups water in a covered saucepan and bring to a boil; reduce to low and cook until tender, about 15 minutes.
Look for: The grains are tender and the water is absorbed; the rice can steam covered while the stir-fry cooks.
Mix the teriyaki glaze
Whisk soy sauce, mirin, water, sugar, cornstarch, grated ginger, and grated garlic in a small bowl until the cornstarch dissolves with no visible lumps.
Look for: The sauce is smooth and the starch has not settled at the bottom.
Dry and season the beef
Pat the steak thoroughly dry with paper towels, then season it evenly with the salt and black pepper; keep the slices loose rather than piling them together so they will sear quickly.
Look for: The beef surface looks dry, and the slices separate easily for cooking in batches.
Prepare the vegetables
Remove the snap-pea strings, slice the bell pepper and scallions, and keep the scallion greens separate for finishing; arrange everything beside the stove before heating the wok.
Look for: The pepper is evenly sliced and all vegetables are within reach before the fast cooking begins.
Sear the beef in batches
Heat a wok or large skillet over high heat until a drop of water evaporates at once; add 1 tbsp oil and sear half the beef in a single layer for about 60 to 90 seconds per side, then transfer it to a plate and repeat with the remaining beef.
Look for: The beef browns at the edges and releases cleanly from the hot surface without steaming in a crowded pan.
Stir-fry the vegetables
Add the remaining 1 tbsp oil to the hot wok, then stir-fry the bell pepper for 1 minute; add the snap peas and the white scallion slices and cook 2 minutes more, tossing often so the peas stay crisp and vivid green.
Look for: The pepper is just beginning to soften while the snap peas remain bright and make a slight snap when bitten.
Gloss the stir-fry
Whisk the glaze once more, pour it into the wok, and stir for 30 to 60 seconds until it bubbles and thickens; return the beef and any plate juices, then toss just until every piece is coated and hot, about 1 minute.
Look for: The sauce clings in a shiny layer and leaves no watery pool, while the steak remains tender and the peas crisp.
Serve while hot
Spoon the stir-fry over the optional rice or serve it on its own, then finish with the reserved scallion greens and toasted sesame seeds; bring it to the table promptly while the glaze is glossy.
Look for: The scallion greens stay fresh and the finished glaze still shines when the plates are served.