Step 1 of 6
Beef and Snap Pea Stir-Fry
Thinly slice the beef across the grain. Combine the sherry, soy sauce, and cornstarch in a medium mixing bowl. Add the beef and toss to coat.
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Step 2 of 6
Beef and Snap Pea Stir-Fry
Combine the oyster sauce, soy sauce, sesame oil, and pepper in a small bowl and mix well. Set aside.
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Step 3 of 6
Beef and Snap Pea Stir-Fry
Peel and thinly slice the onion. Stem and thinly slice the jalapeño. Remove stems and strings from the peas. (To remove strings, snap each pea at the stem and pull sharply along the straight side.) Set vegetables aside.
PRO TIP Snow peas are flatter, while sugar snap peas are more rounded. Either variety works great here.
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Step 4 of 6
Beef and Snap Pea Stir-Fry
Heat 1 tablespoon of the oil in a wok or large heavy-bottomed saute pan over medium-high heat. Swirl oil to coat the bottom. Arrange one-third of the beef, flat side down, in the wok and cook until browned on one side, about 1 minute per batch. Transfer beef to a medium bowl. Repeat the process twice more with remaining oil and beef.
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Step 5 of 6
Beef and Snap Pea Stir-Fry
Reduce heat to medium and add oil to the wok. Add the onion and stir-fry until it begins to soften, about 1 minute. Add the jalapeño and snap peas and cook until snap peas turn bright green, about 2 minutes.
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Step 6 of 6
Beef and Snap Pea Stir-Fry
Return the beef and any accumulated juices to the wok and add the sauce. Stir until beef is heated through, 1-2 minutes. Sprinkle the sesame seeds over top. Serve immediately.