Entrée: China – 牛肉炒雪豆 ▶ Niúròu chǎo xuě dòu (Beef with Snow Peas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 15 min

Total 23 min

Ingredients

1 lb (450 g) chuck roast, thinly sliced
8 oz (225 g) snow peas
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) light soy sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) cornstarch
1 tbsp (15 ml) vegetable oil
2 cloves garlic, sliced
1 tsp (5 ml) toasted sesame oil
2 tbsp (30 ml) water or stock

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate beef with cornstarch and 1 tsp (5 ml) soy sauce for 10–15 minutes.
2. Whisk oyster sauce, remaining soy sauce, sugar and water/stock in a small bowl.
3. Heat wok, add oil and sear beef quickly until just cooked; remove and set aside.
4. Sauté garlic briefly, add snow peas and stir‑fry until bright and crisp‑tender.
5. Return beef to the wok, pour in oyster sauce mixture and toss until everything is evenly coated and sauce thickens slightly.
6. Drizzle sesame oil, give a final toss and serve at once with steamed rice.

1. Marinate beef with cornstarch and 1 tsp soy sauce for 10–15 minutes.
2. Whisk oyster sauce, remaining soy sauce, sugar and water/stock in a small bowl.
3. Heat wok, add oil and sear beef quickly until just cooked; remove and set aside.
4. Sauté garlic briefly, add snow peas and stir‑fry until bright and crisp‑tender.
5. Return beef to the wok, pour in oyster sauce mixture and toss until everything is evenly coated and sauce thickens slightly.
6. Drizzle sesame oil, give a final toss and serve at once with steamed rice.