Can I use frozen snap peas?

Technically yes, but—and this is a big but—they’ll release way more water and turn mushy. If you must, thaw them completely and pat super dry first. (Honestly? I’d run to the store for fresh—it’s worth it)

How do I prevent the beef from drying out?

Two words: high heat and timing. That 425°F blast cooks the beef fast before juices escape. Also, slice no thicker than 1/4-inch—any bigger and you’re risking chewiness. And for heaven’s sake, don’t overcook it. For more general cooking science tips, check out this resource on how to cook meat safely and perfectly.

Can I prep this ahead?

Sort of, You can mix the oil and spices ahead, but wait to toss with beef and peas until right before roasting. Otherwise, the salt draws out moisture and you’ll end up steaming everything. (Learned that one the hard way.)