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Beef and Sugar Snap Peas with Ginger Sauce

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]AsianInAmericaBeefSnowPeasPan1I was saved by my own prize-winning recipe: Beef and Sugar Snap Peas with Ginger Sauce. Today had been hectic. I was baking non-stop. Several batches of buttery, rich, decadent dessert bars were going in and out of my oven throughout the day. We were leaving for a family wedding this weekend. I had an urgent request from my cousins and my nephew to bring the all-time family favorite “Food for the Gods” a dates-raisins-nuts-lots of butter bar. I got so carried away baking that I forgot to make dinner.

By the time I looked up from my mixing, it was after 5 pm. There was no supper ready. But on the bright side, I had ingredients all ready in the refrigerator. Rice was boiling in the rice cooker. All I needed to do was put everything together in the wok. And like all Filipino dishes, I was about to cook a dish that would look and taste splendid on a bed of boiled white rice.


This is what made this recipe for Beef and Sugar Snap Peas in Ginger Sauce a winner for any meal, weeknight or weekends. I whipped it up in an instant. This recipe of mine won 2nd prize in a contest sponsored by Gourmet Gardens for their Fresh Made Easy products. It helped me tremendously that Gourmet Garden had ready to use fresh ginger paste and garlic . That surely cut my prep time for a few minutes.

I made sure, though, to coat the beef with cornstarch. Then I watched the strips sizzle in the skillet, while the cornstarch helped sear and seal in the flavors. The savory scent of ginger and garlic in the sauce base was incredible. I tossed in the sugar snap peas and mixed it all together with the glistening beef, the dark, slightly thickened gravy. I gave it all a quick turn around the pan and in minutes supper was ready to be served. Thanks to Gourmet Garden’s Garlic and Ginger Paste, this truly was a ‘Weeknight Savior’!



Beef and Sugar Snap Peas in Ginger Sauce

These Beef and Sugar Snap Peas in Ginger Sauce were perfect with the sautéed base of garlic, ginger and onions in a thickened Asian flavored soy sauce gravy. I garnished the whole dish with some leftover chick peas (garbanzos) and the crunchy vegetables were perfect with the velvety beef strips. This is an AsianInAmericaMag.com recipe and was my 2nd prize winner entry to Gourmet Garden’s Weeknight Savior recipe contest. This serves 4 if accompanied by rice on the side.
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Beef Sugar Snap Peas in Ginger Sauce
Servings: 4 people
Calories: 156kcal
Author: Elizabeth Ann Quirino


  • large skillet or wok


  • 4 Tablespoons vegetable oil
  • 1 teaspoon Fresh Made Easy minced garlic paste
  • 1/2 teaspoon Fresh Made Easy ginger paste
  • 1 whole medium-sized onion sliced
  • 1 pound beef skirt steak (or use sirloin) cut in 2-inch strips
  • 1 Tablespoon cornstarch
  • 2 Tablespoons soy sauce
  • 1/2 cup beef broth
  • 2 cups sugar snap peas stem edges trimmed
  • 1/2 cup canned garbanzos (chick peas) drained
  • for serving boiled white rice
  • 1/2 teaspoon salt optional


  • Coat the beef strips with corn starch. Set aside.
  • In a large skillet, over medium high heat, add the cooking oil. After oil has heated up in 1 to 2 minutes, add the garlic, ginger and onion.
  • Add the beef strips to the skillet. Stir fry the beef together with the garlic, ginger and onion for 2 to 3 minutes. The beef strips will turn from pink to brown in color.
  • Add the soy sauce and broth to the skillet with the beef. Simmer for 8 to 10 minutes more till beef is cooked.
  • Add the sugar snap peas. Blend the beef and vegetables together. Cook for 2 minutes more.
  • If desired, season with a pinch of sea salt.
  • Cook’s comments
    : This dish is versatile. Add vegetables in season or what is available ( I garnished with chick peas) or substitute with chicken strips if preferred, using the same sauce base. Serve with boiled white rice.
  • Disclosure: Gourmet Gardens gave me the Fresh Made Easy (@FreshMadeEasy) products as part of the swag bag at The Big Summer Potluck 2013. This recipe was my entry to the Weeknight Savior recipe contest and won second prize. Thank you, Gourmet Gardens for the generous cash prize. Thank you, too, to Erika (@IvoryHut), Pam and Maggy (@threemanycooks) for your help with this recipe contest.

Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your site  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


    Serving: 1g | Calories: 156kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 907mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 29mg | Calcium: 21mg | Iron: 1mg

    Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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    1. Love love all the flavors in this delicious recipe! Hubby would adore this, definitely need to pin it! Hope you are doing well:-). Sending hugs your way, Terra

      1. Thanks, Terra. I am positive you will love the combined textures of crunchy veggies with velvety, tender beef in a savory Asian sauce. All’s well here. Hope your week is going well. Hugs back 🙂

      2. Thanks, Terra. I am positive you will love the combined textures of crunchy veggies with velvety, tender beef in a savory Asian sauce. All’s well here. Hope your week is going well. Hugs back 🙂

    2. Can you give equivalent of other forms of garlic and ginger, as I don’t have the paste. Thanks 🙂 Sounds really good!

      1. Hi Alisa. You can try substituting 4 cloves garlic, finely minced and a slice of fresh ginger, about half an inch then thinly cut up in matchstick slivers. Hope that helps. Thanks and let me know how your dish turns out 🙂

    3. I made this yesterday. It was flavorful, but the meat was kinda chewy. I don’t know if it is because I used thicker cuts of meat, not the very thin kind like for tapa.

      1. Hi Robby! The chewy slices have happened to me in the past. I make sure to slice the beef in thinner strips. Sometimes the meat cut also helps. Try sirloin or skirt steak. Let me know how it turns out. Thanks for the blog visit!

      2. Hi Robby, I think if your stove top temperature is too hot, the beef will likely get tough. Try a medium heat when cooking this and thinner beef strips. Hope this helps you. Let me know how it turns out. Thanks for the blog visit 🙂

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