Excellent stir-fry. Nice bright flavor.
Thai Spring Beef 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.
More From Health
- Calories: 243
- Fat: 13.5g
- Saturated fat: 3.2g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 3.5g
- Protein: 19g
- Carbohydrate: 12g
- Fiber: 3g
- Cholesterol: 41mg
- Iron: 5mg
- Sodium: 217mg
- Calcium: 56mg
- 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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