- 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
- 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
How to Make It
Stir together lime juice, water, and next 4 ingredients (through pepper) in a cup; set aside.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.