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
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.
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As always with these dishes, I doubled the sauce ingredients and it was perfection. Loved the spicy jalapeno kick paired the brown sugar and soy sauce. I steamed brown rice and added it to the dish at the end. The sugar snap peas were crisp, light and wonderful in this.
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