Stir-Fried Beef and Sugar Snap Peas


  • 1 pound lean beef, cut into 1/4-inch strips
  • 3 tablespoons tamari or dark soy sauce
  • 2 teaspoons toasted sesame oil, more for drizzling
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound sugar snap peas, trimmed
  • 3 fat scallions
  • cup chicken broth
  • 2 ½ tablespoons Madeira or sweet sherry
  • 1 tablespoon cornstarch
  • 3 tablespoons peanut or olive oil
  • 4 garlic cloves, minced
  • Rice, for serving
  • 2 tablespoons toasted sesame seeds(optional)
  • Sriracha or other hot sauce, or rice wine vinegar for garnish
  • chili oil, for garnish
  • Nutritional Information


  1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
  2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
  3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
  4. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
  5. Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

    Andrew Scrivani for The New York Times