Beef Stir-Fry with Snap Peas

Here’s a new recipe I tried a couple weeks ago that’s quick and easy to make and not to mention healthy!

This meal took me about 28 minutes to make and was really worth it. My husband and I love homemade stir-fry that we can cook together. You can also use shrimp for this recipe instead of beef.

(This photo isn’t mine, as it’s from Marth Stewart's Everyday Food. My photo didn’t do this recipe justice, so I’ll let the professionals take this one.)

Beef Stir-Fry with Snap Peas

From Everyday Food

Serves 4

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 (depends on how spicy you like it)

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. (*Don't stir you rice when it begins to cook, that breaks the starch down and you'll get mushy rice.)

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.