• 1 lb (454 g) flank steak, trimmed and sliced thin
• 1 tablespoon oil
• ½ lb (227 g) bean sprouts
• ½ lb (227 g) pea pods (snow peas)
• 1 cup (70 g) green onions, sliced
• 2 cups (140 g) mushrooms, sliced
• 1 cup (236 ml) beef stock
• 3 tablespoons soy sauce
• 1 teaspoon ginger root, minced
• 1½ tablespoons cornstarch
• ½ teaspoon salt (omit if using salty soy sauce)

Instructions

1. Slice the flank steak diagonally across the grain into ½-inch strips.
2. In a large skillet over medium-high heat, brown the steak strips in the oil. Remove the meat from the pan and set it aside, leaving the drippings in the skillet.
3. Add the bean sprouts, pea pods, green onions, and sliced mushrooms to the drippings. Cook over medium-high heat, stirring frequently, just until the vegetables are crunchy-tender, about 1–2 minutes.
4. Stir in the beef stock, soy sauce, and minced ginger root. Cover and cook for 2 minutes.
5. In a small bowl, mix the cornstarch with a little cold water until smooth. Stir this slurry into the skillet along with the salt (if using). Cook, stirring constantly, until the sauce becomes syrupy and clear.
6. Gently fold the browned steak back into the skillet until everything is well coated and heated through.

Serve immediately over hot rice.

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Chef’s Tips from YaDa Chef

• Slice against the grain: Cutting the flank steak thinly across the grain keeps it tender. For easier slicing, place the steak in the freezer for 20–30 minutes first.
• Crunch is key: Don’t overcook the vegetables — they should stay bright and crisp for the best texture.
• Sauce adjustment: If you prefer a thicker or thinner sauce, adjust the amount of cornstarch slurry.
• Customizations: Add a pinch of red pepper flakes or a dash of sesame oil at the end for extra flavor and aroma. You can also swap in broccoli, bell peppers, or water chestnuts for more variety.
• Make it gluten-free: Use tamari or a gluten-free soy sauce alternative and double-check your beef stock.

This quick Oriental Beef and Pea Pods recipe is a go-to when we want bold Asian-inspired flavors without spending much time in the kitchen — light, colorful, and always a crowd-pleaser for our Treasure Coast clients.