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Flank Steak With Snow Peas

This foolproof, easy dinner starring tender meat and seasonal veggies can be prepped in a snap!

May 8, 2017

This foolproof meal is ready in a snap! The thinly sliced meat is perfectly tender and pairs wonderfully with snow peas or your favorite seasonal vegetable, such as asparagus or colorful bell pepper strips. 

Serves six people. 


  • 1-and-1/2 pounds flank steak, sliced thinly against the grain
  • 1/2-cup low-sodium tamari or soy sauce
  • 3 tablespoons sherry or marsala
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 tablespoon peeled and finely-grated fresh ginger
  • 3 to 4 tablespoons olive oil
  • 1 pound fresh snow peas, trimmed
  • 5 whole green onions, cut diagonally into one-inch pieces
  • Cushed red pepper, to taste
  • Cooked long-grain rice or your favorite cooked rice


In a medium bowl, mix together the tamari, wine, cornstarch, brown sugar and ginger. In a large bowl, combine the sliced beef with about one-third of the marinade. Reserve the rest of the marinade. Toss the beef until it is evenly coated and set aside.

Heat the oil in a large (at least 12-inch), heavy skillet over medium-high heat. Add the snow peas and stir for 30 to 45 seconds, just until they turn bright green. Transfer snow peas to a plate and set aside.

Allow the skillet to return to heat. With tongs, add half the meat mixture, leaving any extra marinade in the bowl. Spread out the meat as you add it to skillet, and leave the meat in place for 1 minute, so it will brown. Flip the meat and cook for another 30 seconds. Transfer cooked meat to a clean plate. Repeat with the remaining half of the meat.

After flipping, add the first plateful of meat, the green onions, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. The mixture will thicken as it sits. Serve immediately over rice.

Cook’s note: Use only low-sodium tamari or soy sauce. First time we tried this, we used regular and the dish was way too salty. We use a large electric skillet and add the meat all at once. It cooks best if not too crowded, but if you add a little extra cooking time then you can cook it all at once, even in a smaller pan.


There are 7 comments

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Is it me or could the wording of the second and third sentences in the "Preparation" paragraph be worded better?  I'm confused about the use of "liquid" and "marinade."  One-third of what "liquid?"

jliu's picture
Thanks for catching that. The sentence has been corrected to only use the word marinade.

Use gluten free soy or tamari sauce for a gf meal......I will be saving this.

Could you provide your recipes in a format for printing?  This format takes 3 sectins to print.  Thanks for working on this.   

Yes, I agree. It would be great to have a "funtion" button in the upper right corner next to the FB, Google, Email and ? Pinterest? buttons so you can easily print out the recipes in PDF format!

We just made this, but used toasted sesame seeds (black and white) to top the dish instead of green onions. Delicious and beautiful!

Right click and select print to get the recipe on 2 pages. KCTS logo will cover one ingredient so be sure to note the quantity.