Brighten your spring with this Honey-Ginger Beef Stir-Fry with Snap Peas & Carrots, ready in 20 minutes! Tender beef strips are tossed in a sweet-savory honey-ginger glaze, stir-fried with crisp veggies—perfect for a light, flavorful meal.
Why It’s a Spring Hit
This stir-fry combines juicy beef with vibrant snap peas and carrots, enhanced by a zesty glaze. It’s quick, healthy, and delicious—ideal for busy nights.
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1 cup snap peas
- 1 cup carrots, sliced thin
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp pepper
How to Make It
- Heat 1 tbsp olive oil in a skillet over medium-high. Cook beef 3-4 min until browned. Remove.
- In the same skillet, add remaining 1 tbsp oil. Sauté snap peas and carrots 4-5 min until tender-crisp.
- Mix honey, soy sauce, ginger, and garlic. Return beef, pour sauce over, and stir 1-2 min.
- Serve hot, over rice or quinoa if desired.
Recipe Card: Honey-Ginger Beef Stir-Fry with Snap Peas & Carrots
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 4
Calories: 320 kcal
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1 cup snap peas
- 1 cup carrots, sliced thin
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Heat 1 tbsp oil in skillet, cook beef 3-4 min. Remove.
- Add remaining 1 tbsp oil, sauté snap peas and carrots 4-5 min.
- Mix honey, soy sauce, ginger, garlic. Return beef, pour sauce over, stir 1-2 min.
- Serve hot, over rice or quinoa.
Notes
- Store leftovers in fridge up to 3 days.
- Swap beef for chicken if preferred.
