Stir-Fried Beef and Sugar Snap Peas Recipe (2024)

So, what am I missing? What do you do with the tamari, sesame oil, salt and pepper in the medium bowl? Marinate the beef? Add it to the chicken broth sauce? When? The recipe is missing a step, it seems.

Being part Japanese I added my slant to the dish:
Replaced Madeira with Sake
Replaced sugar snap peas with seasonal asparagus & broccoli. Cut asparagus into 1.5" pieces & broccoli into florets. leave plenty of crunch in them to add texture to dish
Don't use western/Mexican hot sauces, the vinegar clashes. Use Asian La-Yu or Shichimi pepper flakes
Instead of serving in a flat plate, served it "Donburi-style", i.e. divided into individual bowls over steamed rice.

I took note of others comments and made some modifications. I used more soy sauce to marinate the meat. Added chopped ginger to the sauce as well as oyster sauce to give it some depth. I also added thinly sliced red peppers to the peas. Everyone loved it.

It goes into the skillet in Step 5 with the sugar snap peas.

This was really good. To get the beef sliced really thin, put it on a sheet pan in the freezer for 30-45 minutes. Slightly frozen beef is easier to slice. I added some oyster sauce and a tsp. of chili garlic sauce to the beef. Very tasty!

Add 1TBSP of sugar - brightens up the flavor. No need to add chicken broth - in fact, you should not add the broth. Cook over high heat throughout the process.

"Peanut oil or olive oil for stir fry"?NO WAY YOU CAN USE OLIVE OIL FOR STIR FRY. It has a low smoke point and can't take the high heat!

Can't recommend this. I made it exactly as written, and it was terrible! I'm an experienced cook and followed the recipe closely (I used thinly sliced sirloin and marinated it for a little longer than instructed). The meat had none of the flavor of the marinade, there was too much sauce, and none of it had much flavor at all. We ended up dousing it with more tamarin and sriracha. Way too much work for poor results. Really disappointed - I thought I could trust a NYT recipe!

Sam Sifton just recommended this recipe again in NYT What to Cook Tonight (3/7/18). Apparently he didn't read the notes from people who have cooked this--including me. The recipe was deeply flawed and it should be removed from NYT Cooking until the author corrects the errors. Lots of steps missing and WAY too much liquid. DON'T BOTHER WITH THIS ONE!

you can use another quick-cooking vegetable instead of the sugar snaps, or add more vegetables if you like. The recipe calls for Madeira or sweet sherry; if you, like me, don’t have any on hand, Melissa (who wrote this one, too) says you can use white wine, sake or more chicken broth, plus a drizzle of honey. Serve over a big heap of white rice.

Made this as directed and liked it a great deal (used half the peas and added a sliced red pepper. Yes the sauce was too thin; needs to be really really hot to reduce, I’ll make this again, just use higher heat, less liquid and boil harder. Meat had good flavor from the marinade.When I made it, we ate as is then I removed the meat & veggies and boiled sauce to reduce. I would add ginger next time just because.

Added mushrooms to the recipe. Sautéed them with the garlic.

For a vegetarian version, substituted homemade seitan for the beef and vegetable broth for the chicken broth. Worked out well.

Commenters: 1. The recipe calls for Madeira or sweet sherry; you can use white wine, sake or more chicken broth, plus a drizzle of honey. 2. Less liquid for better sauce consistence

Great dish!
As noted by others, using slightly less liquid and going on for a minute or so longer in the key final stage makes all the difference (you should be aiming for a slightly thick sauce).

Used tenderloin tips. Use half the meat and peas but all the sauce. Added Hua’s spice. Next time use 2 teaspoons.

Delicious. A hit with the family. I need to double the recipe when I prepare it!

sauce was amazing, everyone liked! cook very briefly just like recipe says!

Really happy with this recipe. I’m surprise ppl are so down on it. I didn’t know how to make the pretty scallion curls that are shown in the photo of this dish. Apparently you soak them in ice water: https://youtu.be/Fj0zbUStbFY?si=bo85AOV10I8QKr72

Do not be deterred by the negative comments! This recipe is perfectly tasty made as directed. The sauce thickened up nicely. The marinade was yummy and there was some extra to add to the wok. The pea-to-meat ratio is perfect, and the peas provide a perfect foil for the tamari and pepper. A nice addition to my NYT recipe box!

We loved this!!! I only had two sad scrawny scallions so I used 1/2 white onion, thinly sliced. It was so good and felt so healthy!

After reading the comments, I debated a long time to try it or not. Since I had beautiful snow peas and no other recipes found, I went ahead with it. I didn't have the too-much-liquid problem but the taste was not right, sorry to say. I often like Ms. Clark's recipes but this didn't deliver. Sorry. I am not a novice cook, and the flavor was...too mild, as others have said. Was not what I was looking for.

As much as I hate when I see these recipes and read the comments and everybody has redone the recipe so it's nothing like the original, That's what I did with this one. There is a cashew Ginger chicken recipe that my family loves and what I did is was made the sauce for that recipe and use it in this and holy cow is it delicious...slightly sweet, fresh bite of ginger and just saucy enough for the rice! Used the cornstarch as the thickener but added meat back AFTER the sauce set up!

Recipe clearly not tested, but has potential for easy weeknight dish with tweaks. Agree with the others -next time I'd add 1/2 tsp ground ginger in Step 1 and decrease snap peas to 1 cup in Step 2. The 2/3 c broth is way too much. Broth should be 1/4 cup in step 3, OR must be reduced on high heat much longer in step 5 before beef and peas are added. As the recipe is written, you'll take your nice stir-fried beef and make it a tough, bland, boiled mess in the last step.

The whole family loved it. To make sure the sauce was thick, I used only a bit of chicken stock and no water to start with, adding more quickly as it boiled away rapidly in my very hot pan. I used mirin in place of the sweet sherry - the sauce was mild on its own but got a lot more flavor when the marinated beef and juices are added back in. I marinated the beef for an hour for extra flavor.

I loved this. It lends itself so well to customization. I added some roughly chopped onions and a thin-sliced Hatch chile, and the end result tasted like the mall court stir fry of my middle school dreams.

I made this tonight exactly as written and it was delicious! It cooked up so quickly; I could easily prep ahead of time if I needed a fast dinner.

Made this last night and it was very tasty! I subbed white wine for the Madeira and added an extra TB of soy sauce as well as an extra 1/2 TB of cornstarch. Also added sliced shiitake mushrooms with the snap peas. It was not too saucy and the taste was excellent!

A good basic beef stir fry recipe and can be varied to add other veggies. Good flavor and easy assembly

I followed the recipe exactly, other than adding 1 T. of ginger to the minced garlic and 1 T. of oyster sauce to the beef marinade, after reading all the comments. This is definitely a keeper - cutting the snap peas into thin disks was a big hit as there are those at the table who will avoid large uncut snap peas with ease. Great recipe - lots of flavor.