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Beef Stir-Fry with Sugar Snap Peas

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We planned to barbecue on the grill, but we got rainy weather. So, our menu shifted and quickly, I cooked Beef Stir-Fry with Sugar Snap Peas. You can cook this versatile dish, too with ingredients that are easy to find. Filipinos love stir-fried dishes with lots of gravy which can be poured over rice. I used beef sirloin strips and sugar snap peas for this recipe.

Sugar snap peas are a cross between snow peas and garden peas, according to The Kitchn. Its texture is crunchy and flavor is sweet. In the Philippines, I loved to find  these fresh, in the Baguio market. These can be eaten raw or in a simple stir-fry, with or without meat. You can also cook it with fish and seafood, noodles, or a combination of other vegetables.

I coated the beef with cornstarch. 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 together with the glistening beef, which by then had a dark, slightly thickened gravy. I gave it a turn around the pan, and in minutes supper was ready to be served.

 Stir frying was a good idea. The wok was the canvas. Amidst the hot, searing vegetable oil, you simply throw in everything quickly. This stir-fry smelled of a great mix of Asian flavors, and went straight to the family table, served with rice. It was sheer home-cooked goodness.

Beef Stir-Fry with Sugar Snap Peas

This Beef Stir-Fry with Sugar Snap Peas was a quick-cooking meal which was flavored with garlic, onions, fresh ginger, and soy sauce. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves up to 4 if served with steamed rice.
Cook Time20 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Beef Stir-Fry Sugar Snap Peas
Servings: 4 people
Calories: 140kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large skillet or wok : 12 to 14 inches in diameter


  • 1 Tablespoon cornstarch
  • 1 pound beef sirloin, cut into 2-inch strips; or use tenderloin, or skirt steak
  • 4 Tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 whole medium-sized onion, sliced
  • 1 knob (1 inch) fresh ginger, peeled, sliced thin
  • 2 Tablespoons soy sauce
  • ½ cup beef broth
  • 2 cups sugar snap peas, washed, stem and edges trimmed
  • ½ cup chick peas or garbanzos (canned); drained
  • ½ teaspoon sesame oil
  • ½ teaspoon salt

For serving:

  • steamed rice


  • Coat the beef strips with cornstarch. Set aside.
    In a large skillet or wok, over medium-high heat, add the cooking oil.
    When oil is hot enough in 1 to 2 minutes, add the garlic, onions, and ginger.
    Stir around the skillet till onions are soft for about 2 minutes.
  • Add the beef strips to the skillet. Stir-fry around the skillet till the meat turns from pink to brown in about 5 minutes.
  • Pour the soy sauce and the broth to the skillet. Simmer for 8 minutes more.
    Add the sugar snap peas and chick peas. Blend the vegetables and beef well.
    Season with salt and sesame oil.
    Cook for 2 minutes more.
    Serve warm with rice.

Cook's comments:

  • This is a versatile stir-fry dish. You can add other vegetables - legumes or greens in season.


Serving: 1g | Calories: 140kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 905mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links 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 Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. 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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