Beef Teriyaki Stir-Fry with Snap Peas

Thin flank steak sears quickly before snap peas and bell pepper meet a ginger-garlic teriyaki glaze for a 30-minute dinner.

30 min

4 servings

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)

Wok or large skillet · Small saucepan with lid · Mixing bowl · Whisk · Paper towels

Protect the sear

Cook the beef in small batches and let the hot wok recover between them; crowded steak releases moisture and steams.

Keep the peas crisp

Have the glaze and garnish ready before stir-frying, then serve as soon as the sauce coats the beef.

01. For rice, rinse it and cook covered on low for about 15 minutes; keep it covered off heat while finishing the stir-fry.

02. Whisk soy, mirin, water, sugar, cornstarch, ginger, and garlic until the starch is fully dissolved.

03. Pat the steak dry and season with salt and pepper so moisture does not hinder browning.

04. String the peas, slice the pepper and scallions, and separate scallion greens for a fresh finish.

05. Heat the wok until very hot, oil it, and sear steak in two uncrowded batches for 60 to 90 seconds per side; move each batch to a plate.

06. Stir-fry pepper, peas, and scallion whites just until crisp-tender, then pour in the re-whisked glaze.

07. When the sauce bubbles and thickens, return the beef and its plate juices; toss briefly until hot and glossy.

08. Serve over optional rice and finish with scallion greens and sesame seeds while the glaze still shines.