One-Pot Ginger-Soy Beef & Snap Pea Stir-Fry (20-Minute Recipe)
This vibrant, one-pot beef stir-fry features tender strips of beef, crisp snap peas, and a savory ginger-soy sauce, all cooked in just 20 minutes. Perfect for busy weeknights, this gluten-free meal brings bold flavor and wholesome ingredients to your table with minimal cleanup.
- 1 lb flank steak, thinly sliced against the grain
- 2 cups snap peas, trimmed
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 4 stalks scallions, sliced
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 3 tbsp gluten-free tamari (or coconut aminos)
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 1 tsp cornstarch
- 2 tbsp water
- 0.25 tsp black pepper
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Instructions
In a small bowl, whisk together tamari, sesame oil, cornstarch, and water to make the sauce; set aside.
⏱️ 1 minuteHeat olive oil in a large nonstick skillet or wok over medium-high heat. Add beef strips, season with black pepper, and stir-fry until just browned, about 3 minutes.
⏱️ 3 minutes 🌡️ Medium-high heatAdd ginger and garlic to the skillet; stir-fry for 30 seconds until fragrant.
Add snap peas, red bell pepper, carrot, and scallions. Stir-fry until vegetables are crisp-tender, about 3 minutes.
⏱️ 3 minutesPour in the prepared sauce and toss everything together. Continue cooking for 2 minutes, until the sauce thickens and coats the beef and veggies.
⏱️ 2 minutesRemove from heat and serve immediately. Garnish with additional sliced scallions if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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