Entrée: China – 广式牛肉炒雪豆 ▶ Guǎng shì niúròu chǎo xuě dòu (Cantonese Beef Stir-Fried 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 10 min

Additional 15 min

Total 25 min

Ingredients

1 lb / 450 g chuck roast, thinly sliced against the grain
8 oz / 225 g snow peas, trimmed
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) cornstarch
1 tbsp (15 ml) Shaoxing wine (or dry sherry)
2 cloves garlic, minced
1 inch (2.5 cm) ginger, julienned
2 scallions, cut into 1-inch (2.5 cm) lengths
2 tbsp (30 ml) vegetable oil
Salt and white pepper to taste
Cooked rice (for serving)

Instructions

1. Toss sliced chuck with cornstarch, 1 tbsp soy sauce and Shaoxing wine; let marinate 15–30 minutes.
2. Mix remaining soy sauce, oyster sauce and sesame oil into a small bowl and set aside.
3. Heat a wok or large skillet over high heat, add 1 tbsp oil and sear beef in batches until just browned; remove and hold.
4. Add remaining oil, stir-fry garlic and ginger until aromatic (10–15 seconds).
5. Add snow peas and stir-fry 1–2 minutes until bright green and crisp-tender.
6. Return beef to the wok, add scallions and the sauce, tossing quickly to coat and heat through.
7. Adjust seasoning with salt and white pepper, remove from heat and serve immediately with rice.