Thai Spring Beef Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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For a quick dinner, cook up Thai Spring Beef Stir-Fry. You'll hardly need any oil when you sitr-fry this one-dish meal in a cast-iron skillet. Ingredients:
2 tablespoons fresh lime juice |
1 tablespoon water |
1 tablespoon brown sugar |
1 teaspoon reduced-sodium soy sauce |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
cooking spray |
1 (12-oz) top-round sirloin steak, thinly sliced crosswise |
2 teaspoons vegetable oil |
8 ounces snap peas, trimmed |
1 red jalapeno pepper, thinly sliced (seeded, if desired, for less heat) |
1/4 cup roasted peanuts, roughly chopped |
1/2 cup small mint leaves |
Directions:
1. Stir together lime juice, water, and next 4 ingredients (through pepper) in a cup; set aside.
2. Heat a large, heavy skillet (such as cast iron) over high heat; lightly coat with cooking spray. Working in batches, if necessary, add steak to hot skillet in single layer; cook, without turning, until browned on 1 side and almost fully cooked (1-2 minutes). Transfer to a plate.
3. Heat oil in skillet over high heat. Add snap peas and cook until bright green and beginning to blister (2-3 minutes). Add jalapeño, peanuts, reserved beef (with juices), and reserved sauce to pan; cook until beef is done (about 1 minute). Toss with mint. Serve over brown rice, if desired.
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