In a small mixing bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of rice wine, 1 tablespoon of brown sugar, and 1 tablespoon of cornstarch. This will be your flavor-packed sauce. Give it a good stir until the sugar dissolves, and set it aside to let the flavors meld while you prep the meat and veggies.

Heat 1 tablespoon of vegetable oil in your wok or large skillet over medium-high heat. You want it hot enough that when you add the meat, it sizzles a little. If you don’t hear that noise, you’re just steaming your ingredients instead of frying them properly!

Add the minced ginger and garlic to the hot oil. Stir-fry them for about 30 seconds. Keep an eye on them because they can turn from fragrant to burnt in mere seconds. You just want them to become fragrant and slightly golden.

Next, add the thinly sliced beef round steak to the wok. Make sure to spread it out in a single layer and let it cook without moving for about a minute to get that nice browning. Then, stir-fry for an additional two minutes, or until the beef is cooked through and evenly browned. You want it to retain its juiciness while building that great flavor.

Now it’s time for the stars of the show! Toss in the snow peas and the red bell pepper slices. Stir-fry for another 3 minutes, allowing the veggies to become tender, but still crisp. The vibrant colors should leap out at you, making this dish as easy on the eyes as it is on the taste buds.

Pour the prepared sauce over the beef and vegetables. Bring the mixture to a boil while stirring constantly. This will help the cornstarch activate and thicken your sauce. Once it’s bubbling, lower the heat and let it simmer for a couple of minutes until the sauce is thick and smooth.

Once everything is cooked and coated in that delicious sauce, it’s time to serve your dish hot. Enjoy it fresh with a side of warm jasmine rice or over a bed of stir-fried veggies. Your bowl of Asian Beef with Snow Peas is ready to impress!