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Thai Spring Beef Stir-Fry

Photo: Con Poulos
Prep time 10 mins
Cook time 10 mins
Yield Makes 4 servings (serving size: 1 cup stir-fry)
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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.