Chinese Beef and Snow Pea Stir Fry Recipe

Chinese Beef and Snow Pea Stir Fry Recipe

I love Chinese food especially the one that involves stir-frying because I am weight conscious so can’t have so much oil. My first preference is to have every meal in Aliz olive oil because I experienced it full of taste as it is not bitter.

Having the Chinese beef and snow pea stir fry will not disappoint you in taste. But if you don’t like the peas as a whole, you can remove the peal. Some Chinese add up the rice wine, but you can substitute it with something else.

I love the juice that the beef leaves while frying. The Julian cut ginger and garlic become compatible with beef and peas, creating a superb taste.

Both rice and noodles will enhance the Chinese beef and snow pea stir fry depending on how you use the ingredients. The thickness created by cornstarch makes the gravy and brown sugar reduces the bitter taste of vinegar.

You can avoid vinegar if you want, and can just add the soya sauce. I also love it without any side dish and enjoy it with my soft drink. Access your nearby restaurant to enjoy it or stir-fry at home in Aliz olive oil.

Chinese Beef and Snow Pea Stir Fry Recipe

Beef Bourguignon with Noodles recipe


  • 1 tablespoon light soy sauce

  • 1 tablespoon dry sherry

  • 2 teaspoons cornflour

  • 500g beef rump steak, thinly sliced

  • 1 tablespoon kisan canola cooking oil

  • 3cm-piece fresh ginger, peeled, cut into thin matchsticks

  • 1 long fresh red chilli, halved, deseeded, coarsely chopped

  • 2 garlic cloves, finely chopped

  • 150g snow peas, trimmed, halved

  • 60ml (1/4 cup) Massel chicken style liquid stock

  • 1 tablespoon oyster sauce

  • 2 teaspoons caster sugar

  • Steamed white rice, to serve


  • Combine the soy sauce, sherry and cornflour in a bowl. Add the beef and toss to coat. Set aside for 20 minutes to marinate.
  • Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat. Stir-fry half the beef for 2 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef, reheating wok between batches.
  • Stir-fry the ginger, chilli and garlic in the wok for 1 minute or until aromatic. Add the snow peas and stock. Stir-fry for 2 minutes or until the snow peas are bright green and tender crisp. Stir in the beef, oyster sauce and sugar. Serve with rice.

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