Chinese-American · main

Beef and Snow Pea Stir-Fry

Beef and Snow Pea Stir-Fry reads umami 8.7, richness 6.5 and salinity 6.0 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.6 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 1.3 / 10
• Bitter & Earthy — 0.9 / 10
• Rich & Fat — 7.5 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 8.7 · Richness 6.5 · Salinity 6.0 · Allium 4.0 · Nutty 3.4 · Sweetness 3.2 · Funk & Ferment 3.0 · Warm Spice 2.2 · Herbaceous 1.4 · Floral 1.3 · Sourness 1.2 · Bitterness 0.8 · Earthy 0.6 · Heat 0.6

What's in it (16)

• flank steak — 454 g
• baking soda — 3 g
• soy sauce — 44 g
• cornstarch — 15 g
• vegetable oil — 41 g
• snow peas — 227 g
• ginger — 15 g
• garlic — 9 g
• low-salt chicken broth — 79 g
• oyster sauce — 15 g
• dark sesame oil — 5 g
• granulated sugar — 2 g
• white pepper — 1 g
• salt — 5 g
• green onions — 220 g
• white rice — 532 g

Time & effort: about 19 min (4 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 206.3 kcal, 9 g protein, 5.8 g fat, 30 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a medium bowl, toss the beef strips with the baking soda, 1 tablespoon of the soy sauce, and 1 teaspoon of the cornstarch until every piece is coated; let stand at room temperature until the surface turns slightly tacky, about 15 minutes. This is the velveting step that keeps the beef silky instead of chewy.
2. While the beef stands, whisk the chicken broth, oyster sauce, the remaining 2 tablespoons soy sauce, sesame oil, sugar, white pepper, and remaining 2 teaspoons cornstarch in a small bowl until smooth; set this sauce aside.
3. Bring a small saucepan of generously salted water to a boil. Add the snow peas and blanch until bright green and just crisp-tender, about 30 seconds, then drain and plunge into a bowl of ice water to stop the cooking; drain again and set aside.
4. Heat 2 tablespoons of the vegetable oil in a large wok or heavy skillet over high heat until it shimmers and just barely starts to smoke. Add the beef in a single layer, working in two batches if your pan is smaller than 12 inches so the meat sears instead of steaming, and sear undisturbed until browned on the first side, 45 to 60 seconds. Stir-fry until just cooked through with no pink remaining, 30 to 45 seconds more, then transfer the beef to a plate.
5. Add the remaining 1 tablespoon oil to the wok, then add the ginger and garlic; stir-fry until fragrant and just starting to turn golden at the edges, 20 to 30 seconds.
6. Return the beef and any accumulated juices to the wok along with the drained snow peas. Pour in the sauce and toss constantly until it bubbles and thickens into a glossy coating on everything, 45 to 60 seconds.
7. Season with the salt to taste and toss in the green onions; remove from the heat immediately so the peas stay crisp.
8. Serve hot over the steamed rice.

Dishes with a similar flavor shape

• Beef and Broccoli, Yaki Style — Japanese
• Chicken Fried Rice — Chinese-American
• Beef and Broccoli Stir-Fry — American
• Garlic Chicken Stir-Fry with Bok Choy — Chinese-American
• Ground Turkey Fried Rice with Peas and Carrots — Chinese-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.