Simple Stir Fry

I always recommend this recipe to cooks new to Chinese cuisine. It’s not authentic, but I teach it all of the time because it schools American cooks on what is going on in your pan.


Combine beef tenderloin, corn starch, rice wine, hot chile paste and soy sauce, and marinate overnight in a Ziploc baggie.

Mix aromatics to combine, set aside in a small bowl.

Heat a wok over high heat for 10 minutes until it is red hot.

Drain the meat from the marinade.

Swirl 4T peanut oil into the wok and add the aromatics.

Swirl briefly, push to the side and add the meat and brown, tossing quickly, add the snow peas, tossing to combine. Keep cooking for a few minutes.

Add the sauce ingredients, cook for 90 more seconds or until sauce is thickened and peas are cooked.

Serve immediately.


Hot Wok Beef with Snow Peas


The Beef

  • 18 ounces beef tenderloin, sliced thin
  • 3T corn starch
  • 2T rice wine or sherry
  • 1T hot chile paste
  • 2t soy sauce

The Aromatics

  • ¼ cup minced scallions
  • 1T sliced garlic
  • 2T shaved ginger needles
  • 2 dried hot red peppers
  • zest of one orange
  • 1T sugar

The Sauce

  • 3 cups snow pea pods, trimmed, blanched in boiling water and reserved
  • 3T oyster sauce
  • 2T hoisin sauce
  • 1T corn starch mixed with 1T rice wine or sherry

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