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.

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