Wednesday, April 21, 2010
Beef Stir-Fry with Snap Peas
Martha pulled through again! We love Chinese food but don't want to spend the money to go out and eat it. So, we are always trying to find good recipes that aren't too complicated but pack all the right flavors. That is the problem with a lot of Asian food recipes, its never the same when you try to make it at home as it is when you get it at a restaurant. But this recipe we felt was pretty dead on as far as the flavor combinations go. And it was super simple and very budget friendly as well.
Here is the recipe that I got from here:
Coarse salt and ground pepper
1 cup long grain white rice
1 pound sirloin steak, thinly sliced
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
2 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 teaspoon red pepper flakes
2 tablespoons fresh lime juice (about 1 lime)
In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice, return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat, let stand, covered, 5 minutes, then fluff with a fork.
Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper, toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes. Transfer to a plate. Repeat with remaining beef.
Add snap peas, white part of scallions, ginger, red pepper flakes, and 3/4 cup water to skillet, season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.