Beef Stir-Fry with Snap Peas
From Everyday Food
Has Kim tried this? No
Coarse salt and ground pepper
1 lb sirloin steak, thinly sliced crosswise, halved if long
1 tbsp cornstarch
2 tsp vegetable oil
12 oz snap peas, strings removed
5 to 6 scallions, green and white parts separated, thinly sliced diagonally
1 tbsp grated peeled fresh ginger
1/4 to 1/2 tsp red pepper flakes
2 tbsp fresh lime juice (from about 1 lime)
1. 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; transfer to a plate. Repeat with remaining beef.
2. Add snap peas, white part of scallions, ginger, red pepper flakes, and 3/4 c water to skillet; season with salt and pepper. Cook until snap peas turn bright green, about 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green parts of scallions and lime juice. Serve with rice.