Thai Spring Beef Stir-Fry
- 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.
- Prep Time:
- Cook Time: 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.
- Yield: Makes 4 servings (serving size: 1 cup stir-fry)
|Calories per serving:||243|
|Fat per serving:||13.5g|
|Saturated fat per serving:||3.2g|
|Monounsaturated fat per serving:||5.4g|
|Polyunsaturated fat per serving:||3.5g|
|Protein per serving:||19g|
|Carbohydrate per serving:||12g|
|Fiber per serving:||3g|
|Cholesterol per serving:||41mg|
|Iron per serving:||5mg|
|Sodium per serving:||217mg|
|Calcium per serving:||56mg|
Good to Know
You hardly need any oil when you stir-fry in a cast-iron skillet—saving calories.