Ingredients
salt and pepper to taste
1 C. long grain white rice
1 lb. sirloin steak
1 T. cornstarch
2 t. vegetable oil
12 oz. snap peas
5-6 scallions, white and green parts separated, thinly sliced diagonally
1 T. grated peeled fresh ginger
1/4 to 1/2 t. red-pepper flakes
2 T. fresh lime juice
Preparation
Cook rice according to directions. 10 minutes before rice is done, place steak in medium bowl. Sprinkle with corn starch 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 the remaining beef. Add snap peas, white part of scallions, ginger, red-pepper flakes and 3/4 C. 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 min.. Remove from heat and mix in part of scallions and lime juice. Serve with rice.
