Thai Spring Beef Stir-Fry

Thai Spring Beef Stir-Fry
Photo: Con Poulos
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.


Makes 4 servings (serving size: 1 cup stir-fry)

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 243
Fat 13.5 g
Satfat 3.2 g
Monofat 5.4 g
Polyfat 3.5 g
Protein 19 g
Carbohydrate 12 g
Fiber 3 g
Cholesterol 41 mg
Iron 5 mg
Sodium 217 mg
Calcium 56 mg


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


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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