Home Kitchen Crispy Honey Sriracha Beef with Snow Peas

Who needs takeout when you can create an striking stir-fry at home?

In this crispy beef and snow peas stir-fry, thin strips of steak are seasoned, coated in cornstarch and fried until ridiculously crispy. Toss with stir-fried snow peas, garlic and green onion and a simple, sweet and spicy, honey-sriracha sauce before serving over a rice of your choice. This method is pretty straightforward and straight forward, and once you’ve fried all of the beef, the recipe comes together rather quickly. I have a feeling that you’re going to love all of the flavors and textures in this stir-fry.

This dish has been a staple in our home and I hope it will be in yours as well!

For this Crispy Honey Sriracha Beef and Snow Peas Set out:

• steak – For this method, I like to use strip steak.
• low-sodium soy sauce – Or use low-sodium tamari if gluten free.
• honey – Lends sweetness and flavor.
• sriracha – Adds savory spicy flavor.
• rice vinegar – Gives the sauce subtle tang.
• low-sodium chicken broth – Lends subtle flavor and stretches out the sauce.
• white pepper – Brighter, a little sharper and more herbaceous notes than regular black pepper.
• cornstarch – Thickens the stir-fry sauce and aids in crisping the beef when fried.
• kosher salt – Enhances the flavor of the steak.
• freshly ground black pepper – Adds distinct bite and flavor.
• olive oil – Or substitute with an oil that’s safe for high temp cooking.
• toasted sesame oil – Gives this dish a toasty warm flavor.
• snow peas – Adds mild flavor and subtle crunch to this stir-fry.
• green onions – Lends a delicate onion flavor.
• garlic – Lends distint punchy flavor.
• rice – Use sticky rice orsticky rice and cauliflower rice blend, protein packed rice, white rice, brown rice or cauliflower rice.
• toasted sesame seeds – For garnish.

Make The Sauce:

In a liquid measuring cup, measure and add 2 tablespoon honey, 1 tablespoon sriracha, 1 teaspoon rice vinegar, 1/4 cup low-sodium chicken broth, 2 teaspoons cornstarch and 1/4 teaspoon ground white pepper. Whisk well to combine.

Make The Stir-fry:

Place the steak in the freezer for 10 minutes. Freezing the steak makes it easier to slice.

Then remove and with a sharp knife, thinly slice.

Season with a few pinches of kosher salt and freshly ground black pepper.

Toss to coat in the seasonings.

Add half of the seasoned beef to a gallon size re-sealable bag with 2 tablespoons of cornstarch. Seal and shake well to coat. You may need to separate a few pieces and shake or toss in the cornstarch to coat.

Using tongs remove each slice, shaking of any excess cornstarch and place on a wire rack set into a large metal baking pan. Repeat with the remaining steak and cornstarch.

Heat 3 tablespoons of avocado oil (or oil safe for high heat cooking) and heat over medium-high heat.

Once hot, sear the beef for 2 to 3 minutes a side. As the pan and oil get hotter, you may only need to sear for 1 to 2 minutes. Adding more oil as needed.

After each batch, transfer back to the wire rack and repeat with the remaining slices.

Once the beef is cooked, wipe out the pan and reduce the heat to medium. Next, add in 2 teaspoons toasted sesame oil.

And add in 8 ounces snow peas and 3 sliced green onions. Toss and cook 2 to 3 minutes or until bright green and glossy.

Then add in 3 large cloves of minced fresh garlic, toss and cook 1 minute.

Add the crispy beef back into the pan.

Pour in the honey sriracha sauce.

Increase heat to high and stir, bringing the sauce to a bubble until thickened. This shouldn’t take but a few minutes, if that.

Serve over cooked rice and garnish with a sprinkle of sliced green onions and toasted sesame seeds.

Enjoy! And if you give this Crispy Honey Sriracha Beef and Snow Peas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!