Thai Spring Beef Stir-Fry

Thai Spring Beef Stir-Fry Photo: Con Poulos


  • 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)

Nutritional Information

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.


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