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Sesame Beef and Snap Peas

Maren Caruso

Servings: 4

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

This recipe is excerpted from Big Buy Cooking.


  • 1 lb. flank steak or skirt steak, cut into thin strips
  • 1 Tbs. plus 1 tsp. reduced-sodium soy sauce
  • 1 Tbs. plus 1 tsp. Asian sesame oil
  • Kosher salt
  • 1 Tbs. ketchup
  • 2 tsp. rice vinegar
  • 1 tsp. granulated sugar
  • 1 tsp. Asian chili sauce (like Sriracha)
  • 2 tsp. sesame seeds, toasted
  • 3 Tbs. canola or peanut oil
  • 3 Tbs. finely chopped ginger
  • 10 oz. sugar snap peas, ends trimmed
  • 1 tsp. cornstarch


  • Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.
  • Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Keep it simple: serve with steamed rice.


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Reviews (6 reviews)

  • HeidiB1955 | 07/16/2020

    This was wonderful!!! I took the advice found in "Salt Fat Acid Heat" by Samin Nosrat and trimmed and lightly salted my grass-fed flank steak the night before. It's the time of year for fresh peas! Yum!! I don't eat soy, so I quickly devised a combination to substitute for the soy sauce--I used equal parts Worcestershire (too sharp as a pure substitute for soy sauce) combined with Mayonnaise--Voila! It was great. Tender flank steak, sweet peas and a yummy sauce. This is a keeper for me.

  • user-776274 | 09/10/2013

    Awesome dish, easy and tasty..

  • kniert802 | 04/10/2013

    Really enjoyed this dish. Will try making it with chicken as well.

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