Martha Stewart's Beef Stir-Fry With Snap Peas |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got this recipe from the Food section of the Daily News. I haven't tried it yet, but it looks really good! Ingredients:
coarse salt and pepper |
1 cup long-grain white rice |
1 lb sirloin steak, thinly sliced crosswise, halved if long |
1 tablespoon cornstarch |
2 teaspoons vegetable oil |
12 ounces snap peas, strings removed |
5 -6 scallions, white and green parts separated, thinly sliced diagonally |
1 tablespoon grated peeled fresh ginger |
1/4-1/2 teaspoon red pepper flakes |
2 tablespoons fresh lime juice |
Directions:
1. In a medium saucepan with a lid, bring 2 cups salted water to a boil.
2. Add rice; return to a boil. Stir once and reduce to a simmer. Cover and cook until rice is tender, 15-20 minutes.
3. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
4. Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch and season with salt and pepper; toss to coat.
5. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1-2 minutes (steak will cook further later); transfer to a plate. Repeat with remaining beef.
6. Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper.
7. Cook until snap peas turn bright green, 1-2 minutes.
8. Return steak to skillet until cooked through, 1-2 minutes.
9. Remove from heat and mix in green part of scallions and lime juice. Serve with rice.
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