Black Pepper Beef & Snap Pea Stir-Fry with Toasted Coriander
Black Pepper Beef & Snap Pea Stir-Fry with Toasted Coriander
Cracked black pepper and toasted coriander turn everyday flank steak into something restaurant-worthy in under 30 minutes. Crisp snap peas and a glossy, savory-sweet sauce round out this fast, satisfying skillet dinner.
What You'll Need
Toasting the coriander and cracking the peppercorns fresh makes all the difference here — do both right before you start cooking.
The Beef & Spice Rub
- 1.5 lbs flank steak, thinly sliced against the grain
- 2 tbsp Organic Black Peppercorns, cracked
- 1 tbsp Organic Coriander Seeds, toasted and crushed
- 1 tbsp Organic Garlic Granules
- 1 tsp Organic Ginger Powder
- 1 tsp Organic Red Chili Flakes
- 1 tsp Organic Onion Powder
- 1 tsp Himalayan Pink Salt
The Stir-Fry & Sauce
- 2 tbsp Organic Coconut Oil, divided
- 3 cups snap peas, trimmed
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or brown sugar
- 2 tsp cornstarch mixed with 2 tbsp water
- Steamed white rice, for serving
- Sesame seeds (optional, for garnish)
Step by Step
Toast the coriander
In a dry skillet over medium heat, toast the coriander seeds until fragrant, about 2 minutes, shaking the pan often so they don't scorch. Crush lightly with a mortar and pestle or the flat side of a knife.
Season the beef
In a bowl, toss the sliced flank steak with the cracked black pepper, toasted coriander, garlic granules, ginger powder, chili flakes, onion powder, and pink salt. Rub it in with your hands so every slice is coated.
Sear the beef
Heat 1 tablespoon coconut oil in a wok or large skillet over high heat until it shimmers. Add the beef in a single layer and let it sear undisturbed for 1 minute, then stir-fry another 2 minutes until nicely browned. Remove to a plate.
Cook the snap peas
Add the remaining coconut oil to the same pan. Toss in the snap peas and stir-fry for 2 to 3 minutes until they're bright green and still crisp-tender — they'll keep cooking a little more in the sauce.
Build the sauce
Whisk together the soy sauce, rice vinegar, and honey in a small bowl. Return the beef to the pan and pour the sauce over everything, stirring to coat.
Thicken and finish
Stir in the cornstarch slurry and cook for about 1 minute, until the sauce turns glossy and clings to the beef and peas. Fold in half of the sliced green onions.
Serve
Spoon the stir-fry over bowls of steamed rice. Top with the remaining green onions and a sprinkle of sesame seeds if you like, and serve right away while the beef is hot and the peas are still crisp.
Freeze the flank steak for 15 minutes before slicing — it firms up just enough to cut paper-thin strips easily, which cook faster and stay tender.
The Spices Behind the Stir-Fry
Common Questions
Can I use a different cut of beef?
Sirloin or skirt steak both work well here — just slice thinly against the grain so the pieces stay tender through the quick sear.
What can I substitute for snap peas?
Snow peas, thinly sliced bell peppers, or broccoli florets are all great swaps and take on the peppery sauce just as nicely.
Do I need to toast the coriander seeds?
Toasting isn't required, but a couple minutes in a dry pan wakes up the citrusy oils in the coriander and adds noticeably more flavor to the rub.
Can I make this ahead of time?
The beef can be seasoned up to a day ahead and kept covered in the fridge, but the stir-fry itself is best cooked and served fresh so the peas stay crisp.
How spicy is this dish?
As written it's medium heat with a warm pepper bite. Cut the chili flakes in half for a milder version, or add extra for more kick.
