This quick and easy meal has become one of our standby meals. We usually make it after we get back from the gym because it is so healthy, really, what is the point of sabotaging your work out with calorie laden food!? The amount of red pepper flakes it calls for goes a long way so if you don’t like heat, use half of what it calls for in the recipe.
Beef Stir-Fry with Snap Peas
source: Everyday Food magazine May 2007
- Coarse salt and ground pepper
- 1 cup long-grain white rice
- 1 pound sirloin steak, thinly sliced crosswise, halved if long
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 12 ounces snap peas, strings removed
- 5 to 6 scallions, white and green parts separated, thinly sliced diagonally
- 1 tablespoon grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 2 tablespoons fresh lime juice (from about 1 lime)
- In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
- Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
- Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.