Beef Stir-fry with Beets and Snap Peas
Beef Stir-fry with Beets and Snap Peas
Ingredients
For the Beef and Marinade
- 1 pound flank steak, sliced thinly against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-fry
- 2 medium beets, roasted or boiled, peeled, and diced into 1/2 inch cubes
- 8 ounces snap peas, trimmed
- 1/2 yellow onion, sliced thinly
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-fry Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
Prepare the beets: If using raw beets, preheat your oven to 400°F. Wrap each beet in foil and roast for 45-60 minutes, or until fork-tender. Alternatively, boil beets in water until tender (20-30 minutes). Once cooked, let them cool slightly, then peel and dice into 1/2 inch cubes. This can be done in advance.
⏱️ 60 min•🌡️ 400°F - 2
Marinate the beef: In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly and set aside for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min - 3
Prepare the stir-fry sauce: In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, 1 teaspoon of cornstarch, and 1/4 cup of chicken broth until smooth. Set aside.
⏱️ 2 min - 4
Cook the beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add half of the marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the beef from the wok and set aside. Repeat with the remaining 1 tablespoon of vegetable oil and the rest of the beef.
⏱️ 8 min - 5
Stir-fry vegetables: Add the sliced yellow onion to the hot wok and stir-fry for 2-3 minutes until slightly softened. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 4 min - 6
Add snap peas and beets: Add the trimmed snap peas to the wok and stir-fry for 2-3 minutes until bright green and crisp-tender. Stir in the diced cooked beets and cook for another 1-2 minutes to heat them through.
⏱️ 5 min - 7
Combine and sauce: Return the cooked beef to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk again (as cornstarch can settle) and pour it over the beef and vegetables. Stir continuously for 1-2 minutes, until the sauce thickens and coats all ingredients.
⏱️ 3 min - 8
Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired. This stir-fry pairs wonderfully with steamed white or brown rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Stir-fry with Beets and Snap Peas
Ingredients
For the Beef and Marinade
- 1 pound flank steak, sliced thinly against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-fry
- 2 medium beets, roasted or boiled, peeled, and diced into 1/2 inch cubes
- 8 ounces snap peas, trimmed
- 1/2 yellow onion, sliced thinly
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-fry Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
Prepare the beets: If using raw beets, preheat your oven to 400°F. Wrap each beet in foil and roast for 45-60 minutes, or until fork-tender. Alternatively, boil beets in water until tender (20-30 minutes). Once cooked, let them cool slightly, then peel and dice into 1/2 inch cubes. This can be done in advance.
⏱️ 60 min•🌡️ 400°F - 2
Marinate the beef: In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly and set aside for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min - 3
Prepare the stir-fry sauce: In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, 1 teaspoon of cornstarch, and 1/4 cup of chicken broth until smooth. Set aside.
⏱️ 2 min - 4
Cook the beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add half of the marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the beef from the wok and set aside. Repeat with the remaining 1 tablespoon of vegetable oil and the rest of the beef.
⏱️ 8 min - 5
Stir-fry vegetables: Add the sliced yellow onion to the hot wok and stir-fry for 2-3 minutes until slightly softened. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 4 min - 6
Add snap peas and beets: Add the trimmed snap peas to the wok and stir-fry for 2-3 minutes until bright green and crisp-tender. Stir in the diced cooked beets and cook for another 1-2 minutes to heat them through.
⏱️ 5 min - 7
Combine and sauce: Return the cooked beef to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk again (as cornstarch can settle) and pour it over the beef and vegetables. Stir continuously for 1-2 minutes, until the sauce thickens and coats all ingredients.
⏱️ 3 min - 8
Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired. This stir-fry pairs wonderfully with steamed white or brown rice.
⏱️ 1 min