Teriyaki Beef & Sugar Snap Peas

Teriyaki Beef & Sugar Snap Peas

Our long time friends had a sweet baby boy this last week and I signed up to take them dinner on http://www.takethemameal.com (which is a fabulous site if you know someone who has just had a baby, went through surgery, or another circumstance. You set up an account for them and friends can sign up to bring them a meal!)

I pondered what to bring them for a bit and then I remembered that I made this yummy dish a couple weeks ago! The idea started because I had some sugar snap peas in my fridge so my mind started playing around that ingredient. I was at work in Canby, Oregon and there is this great local meat market, Ebner’s Custom Meats, so I stopped in there and just stood in front of meat case and let my mind wander. I am sure I looked like a total idiot… people were stepping away from the dazed and confused lady drooling over the meat. Then I saw some perfectly sized fillets of Top Sirloin. I thought, “I have all of the other ingredients to make a marinade”, so I bought the beef and headed home to make Teriyaki Beef & Sugar Snap Peas.

Fast forward two weeks later and this recipe came to mind for our friends who just had the baby. I wanted to make something special and delicious for this mama!

Here is what you need for this tasty dish:


2 lbs of Top Sirloin beef
10 oz Sugar Snap Peas, washed
1/2 Cup Teriyaki Sauce (I only use Soy Voy Veri Veri Teriyaki with Sesame Seeds)
1/4 Cup Soy Sauce
1 tsp Sriracha Sauce
1 tbsp. Sesame Oil
2 Cloves Minced Garlic
1 tbsp. Dried Red Chili Flakes
1/4 cup Brown Sugar
1 tsp corn starch
Sesame Seeds (to garnish)

Here’s how we do it…

Slice your beef into thin pieces, just a little larger than bite size because they will shrink down just a bit in the cooking process. Put pieces in a bowl.

Make your marinade by combining teriyaki sauce, soy sauce, sriracha, sesame oil, garlic, chili flakes, brown sugar and corn starch. Use a fork or small whisk to combine well (you mostly want to make sure that the brown sugar and corn starch are thoroughly combined). The oil and chili flakes will rise to the top, separation is normal.

Pour marinade over the beef. Cover and place in fridge for at least one hour.


In a large pan or pot (I use an enameled cast iron pot), heat 2 tbsp. of extra virgin olive oil. Add the peas and sauté using long metal tongs (not silicone tongs because the end will melt- believe me- #cookingfail), for just a minute. You only want to sear the peas, not cook them till they are soft. You want to keep that *crisp* snap of the peas…mmmmm. Look how bright green they become with the heat!


Remove the peas from your pot and take the pot off the burner for about 15 minutes to allow the pot to cool slightly before adding the beef. Return the pot to the burner and add your marinated beef.


Cook your beef on medium/medium-high for 8-10 minutes. Using your tongs the beef around so that both side of each piece is cooked evenly.

Once the beef is cooked to your liking, toss in the peas. Using your tongs toss the beef and peas together and remove from heat.

Serve up your teriyaki beef and sugar snap peas over some brown rice or quinoa and sprinkle with some sesame seeds for a little something extra! Enjoy!


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