Asian Beef with Snap Peas and Wide Egg Noodles

Stir fried beef strips and snow peas in a garlic ginger soy sauce served over wide egg noodles for a flavorful and satisfying meal.

This recipe for Asian beef with snap peas and wide egg noodles is a flavorful and satisfying dish that combines tender beef strips, crisp snap peas, and soft egg noodles. The beef is seasoned with Szechuan pepper and kosher salt, then stir-fried with minced garlic and ginger until browned. The snap peas are added and cooked until tender, then a delicious sauce made of soy sauce, rice wine, brown sugar, and cornstarch is added to thicken and coat the beef and snap peas. The dish is served over a bed of wide egg noodles and garnished with sliced red onion and sesame seeds, adding extra texture and flavor. The result is a balanced and savory dish with a touch of sweetness and nuttiness from the sesame seeds that will delight your taste buds.



Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes


  • 1 pound beef eye of round steaks, thinly sliced against the grain
  • 8 ounces snap peas, washed
  • 2 cups wide egg noodles
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger root, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin rice wine
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon cornstarch
  • 1 tablespoon coarse kosher salt
  • 1/2 tablespoon Szechuan pepper, freshly cracked
  • 1/4 cup green onions, thinly sliced
  • 2 tablespoons sesame seeds


Prepare the Sauce: In a small bowl, whisk together soy sauce, mirin rice wine, brown sugar, and cornstarch. Set aside.

Season the Beef: In a large bowl, toss the beef strips with kosher salt and freshly cracked Szechuan pepper.

Cook the Noodles: In a large pot of boiling water, cook the wide egg noodles as per the package instructions. Once cooked, drain and set aside.

Stir Fry: Heat a large skillet or wok over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds or until fragrant. Add the seasoned beef strips to the skillet and stir-fry for approximately 2 minutes, or until browned. Incorporate the snap peas, continuing to stir-fry for an additional 3 minutes. Pour the sauce mixture into the skillet. Bring the mixture to a boil, stirring continuously. Reduce the heat and let it simmer until the sauce thickens.

Serve: Plate the cooked egg noodles and ladle the beef and snap peas mixture over them. Garnish with sliced green onions and a sprinkle of sesame seeds.

In a small bowl, stir together 3 tablespoons soy sauce, 2 tablespoons rice wine, 1 tablespoon brown sugar, and 1/2 teaspoon cornstarch and set aside.

Prepare the noodles. steak, ginger, and garlic. Here I am cheating using garlic and ginger paste in a tube, very convenient!

Slice the beef steaks into thin strips, cutting across the grain.

Season the beef strips in a large bowl with coarse kosher salt and fresh cracked Szechuan pepper.

Boil the wide egg noodles about 8 minute while cooking the stir fry.

Prepare the snap peas, which I like for their size and volume by preference, or you could use snow peas or another vegetable choice.

Heat a large skillet or wok to med-high and add the garlic and ginger.

Stir until fragrant about 30 seconds.

Add the beef to the skillet over high heat and stir.

Stir about 2 minutes until browned.

Add the snap peas and stir about 3 more minutes.

Stir in the sauce mixture and heat to boiling stirring constantly. Then simmer a few minutes until the sauce begins to thicken.

The noodles and stir fry should finish about the same time. Drain the noodles.

Serve over wide egg noodles. Garnish with sliced red onion and sesame seeds.