Beef Stir­fry With Peppers + Pea Shoots

Beef Stir­fry With Peppers + Pea Shoots


  Stir-fry sauce

  • 2 tbsp. soy sauce
  • 2 tbsp. honey
  • ¼ c. beef stock
  • 1 heaped tsp. cornstarch

  Meat + veggies

  • 2 tsp. olive oil
  • 1 lb. top sirloin, cut into thin ¼” slices*
  • 1 clove of garlic, grated
  • 1 inch piece of ginger, peeled + grated
  • 1 c. chopped snow peas
  • 1 orange bell pepper, thinly sliced


  • pea shoots


  1. In an empty jam jar, add all of the stir-fry sauce ingredients and shake well until the honey is dissolved. You can also whisk everything together in a small bowl.
  2. Warm the olive oil over medium-high heat in a large cast iron skillet (or saute pan).
  3. Using tongs, add a portion of the meat to the pan and give it a quick sear, about 1-2 minutes. Do not over crowd the skillet. Remove the meat and transfer to a plate. Continue to cook in small batches to prevent the dish from becoming soggy.
  4. To the pan, add a little bit more olive oil and the grated garlic and ginger. Stir until fragrant, about 30 seconds.
  5. Add the snow peas and saute until crisp tender. Remove from the pan.
  6. Add the bell pepper and saute until soft. Remove from the pan.
  7. Add the stir-fry sauce and bring to a quick boil to thicken.
  8. Add the meat + veggies back to the pan and stir to warm through.
  9. Garnish with pea shoots right before serving.
  10. Serve over quinoa or rice.


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