Beef Stir-Fry with Snap Peas

Categories: ***, Asian, Chinese, Faves, beef, dinner, main dish, stir-fry

Ingredients

• 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)

Directions

1. 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.

2. 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.

3. 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.

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