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Ginger beef with sugar snap peas

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Spice up dinner and make this ginger beef recipe. Loaded with sugar snap peas, it’s a fast and flavoursome dish that won’t disappoint.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 20 mins marinating time)
Plate of sliced steak with sugar snap peas and red chilli on wide rice stick noodles, with chop sticks to the side


  • 4 tbs salt-reduced soy sauce, divided
  • 1½ tbs cornflour
  • 450g Coles Australian Beef Rump Steak, trimmed, thinly sliced against grain
  • 2 tbs canola oil, divided
  • 30g ginger, peeled, cut into matchstick-size strips
  • 2 garlic cloves, thinly sliced
  • 2 spring onions (white and green parts separated), sliced diagonally
  • 1 long red chilli, thinly sliced into rings
  • 200g sugar snap peas, trimmed, stringed
  • 1 tbs dry sherry
  • 2 tsp sesame oil
  • 300g wide rice stick noodles, cooked, warm
  • 1 tbs sesame seeds, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a bowl, whisk 2 tbs soy sauce and cornflour. Add beef and toss to coat. Set aside for at least 20 mins or up to 2 hours. Season beef with salt.
  2. Step 2

    Heat a wok or large heavy frying pan over high heat. Add ½ tbs canola oil and, when smoking, add half of beef. Stir-fry beef for 2 mins or until browned and just cooked through. Using a slotted spoon, transfer beef to a plate. Repeat with ½ tbs canola oil and remaining beef.
  3. Step 3

    Wipe out wok and return to high heat. Add remaining 1 tbs canola oil and, when smoking, add ginger, garlic, white parts of spring onions, chilli and sugar snap peas. Stir-fry for 3 mins or until peas are blackened in spots and crisp-tender. Add sherry and toss to coat. Return beef to wok. Add remaining 2 tbs soy sauce, sesame oil, green parts of spring onions and 1/3 cup (80ml) water. Cook for 1 min to blend flavours. Season with freshly ground black pepper.

  4. Step 4

    Divide noodles among 4 plates. Spoon beef over. Sprinkle with sesame seeds.