Sometimes, instead of ordering takeout, I prefer to cook at home. My go to dish is always a stir-fry. They're straightforward and quick cooking, perfect for weeknights. You toss everything in to a hot pan and season with super flavorful, fresh ingredients like ginger, limes, and scallions.
This recipe uses beef, but feel free to alter it to your liking; chicken or shrimp would be equally delicious. To take a look at the recipe, read more.
Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from 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 (steak will cook further in step 3); 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.