Tender, thinly sliced beef tossed with crisp-tender snap peas and onions in a glossy savory-sesame sauce, served over fragrant jasmine rice for a satisfying dairy-free dinner.
Glossy Sesame Beef with Snap Peas and Jasmine Rice
A quick, dairy-free weeknight stir-fry: tender, thinly sliced beef and bright snap peas tossed in a shiny savory-sesame sauce and piled over fragrant jasmine rice.
This is the sort of dinner that feels like you spent more time on it than you did: jasmine rice steaming with a floral aroma while a thinly sliced, marinated flank steak sears hot and fast in the pan. The result is a glossy, savory bowl that balances tender meat, crisp-tender snap peas and sweet onion slices — all without a drop of dairy. It’s satisfying, bright, and perfectly suited to a busy weeknight.
Small ingredient choices make a big difference here. Tossing the beef with a little soy, cornstarch and sesame oil before cooking gives the meat a silky bite and helps the sauce cling; the cornstarch slurry in the sauce turns it into that classic stir-fry sheen. Brown sugar and rice vinegar cut through the saltiness of the soy, and a pinch of red pepper flakes wakes everything up if you like a little heat.
The method is intentionally quick: rinse your jasmine rice until the water runs mostly clear, then let it steam and rest while you slice the steak across the grain into very thin strips. Cook the beef in a screaming-hot pan in batches so it gets a good sear, then give the snap peas and onions only a few minutes so they stay bright and snappy. Add the sauce at the end and watch it thicken and coat every piece.
If you want to get ahead, rinse and start the rice early, slice the beef the day before, and whisk the sauce ahead of time — everything comes together in under 30 minutes once the pan is hot. Serve with sliced scallions for freshness and a bowlful of jasmine rice underneath for soaking up every last glossy drop.
Ingredients
How to Make Beef Stir-Fry Snap Pea Rice
- Rinse the jasmine rice under cold water until the water runs mostly clear, then combine with 2.25 cups water and a pinch of salt in a medium saucepan; bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes.
- While the rice cooks, thinly slice the flank steak across the grain into 1/8–1/4-inch strips and place in a bowl; add 1 tablespoon soy sauce, 2 teaspoons of the cornstarch, 1 teaspoon sesame oil and a few grinds of black pepper, toss to coat and let sit 8–10 minutes.
- Make the stir-fry sauce by whisking together the remaining 2 tablespoons soy sauce, rice vinegar, brown sugar, beef broth, a pinch of red pepper flakes (if using) and dissolve the remaining 1 teaspoon cornstarch in 1 tablespoon cold water to form a slurry; set aside.
- Trim the snap peas and thinly slice the onion; mince the garlic and ginger and slice the scallions (white and green parts separated).
- Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon vegetable oil and sear the beef in a single layer (work in batches if needed) until just browned on both sides, about 45–60 seconds per side; remove beef to a plate (it will finish cooking in the sauce).
- Add the remaining 2 tablespoons vegetable oil to the pan, then add the sliced onion and snap peas and stir-fry 2–3 minutes until the onion softens and the peas are bright green and crisp-tender; stir in the garlic and ginger and cook 30 seconds until fragrant.
- Return the beef and any accumulated juices to the pan, pour in the prepared sauce and bring to a simmer; stir constantly until the sauce thickens and coats the beef and vegetables, about 1–2 minutes, then remove from heat and stir in the remaining 2 teaspoons sesame oil and the white parts of the scallions.
- Taste and adjust seasoning with salt and black pepper if needed. Serve the beef and snap pea stir-fry over the jasmine rice and garnish with sliced scallion greens and toasted sesame seeds.
Recipe Card
Beef Stir-Fry Snap Pea Rice
Tender, thinly sliced beef tossed with crisp-tender snap peas and onions in a glossy savory-sesame sauce, served over fragrant jasmine rice for a satisfying dairy-free dinner.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Rinse the jasmine rice under cold water until the water runs mostly clear, then combine with 2.25 cups water and a pinch of salt in a medium saucepan; bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes.
- While the rice cooks, thinly slice the flank steak across the grain into 1/8–1/4-inch strips and place in a bowl; add 1 tablespoon soy sauce, 2 teaspoons of the cornstarch, 1 teaspoon sesame oil and a few grinds of black pepper, toss to coat and let sit 8–10 minutes.
- Make the stir-fry sauce by whisking together the remaining 2 tablespoons soy sauce, rice vinegar, brown sugar, beef broth, a pinch of red pepper flakes (if using) and dissolve the remaining 1 teaspoon cornstarch in 1 tablespoon cold water to form a slurry; set aside.
- Trim the snap peas and thinly slice the onion; mince the garlic and ginger and slice the scallions (white and green parts separated).
- Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon vegetable oil and sear the beef in a single layer (work in batches if needed) until just browned on both sides, about 45–60 seconds per side; remove beef to a plate (it will finish cooking in the sauce).
- Add the remaining 2 tablespoons vegetable oil to the pan, then add the sliced onion and snap peas and stir-fry 2–3 minutes until the onion softens and the peas are bright green and crisp-tender; stir in the garlic and ginger and cook 30 seconds until fragrant.
- Return the beef and any accumulated juices to the pan, pour in the prepared sauce and bring to a simmer; stir constantly until the sauce thickens and coats the beef and vegetables, about 1–2 minutes, then remove from heat and stir in the remaining 2 teaspoons sesame oil and the white parts of the scallions.
- Taste and adjust seasoning with salt and black pepper if needed. Serve the beef and snap pea stir-fry over the jasmine rice and garnish with sliced scallion greens and toasted sesame seeds.
Nutrition
- Carbohydrates
- 73
- Saturated Fat
- 5
- Sodium
- 650
- Fiber
- 5
- Unsaturated Fat
- 19
- Protein
- 36
- Fat
- 24
- Cholesterol
- 70
- Trans Fat
- 0
- Calories
- 700
- Sugar
- 5