Thai Spring Beef Stir-Fry

By pattie_d

You hardly need any oil when you stir-fry in a cast-iron skillet—saving calories.

Ingredients

• 2 tablespoonsfresh lime juice
• 1 tablespoonwater
• 1 tablespoonbrown sugar
• 1 teaspoonreduced-sodium soy sauce
• 1/4 teaspoonkosher salt
• 1/4 teaspoonfreshly ground pepper
• Cooking spray
• 1 (12-oz) top-round sirloin steak, thinly sliced crosswise
• 2 teaspoonsvegetable oil
• 8 ounces snap peas, trimmed
• 1 red jalapeno pepper, thinly sliced (seeded, if desired, for less heat)
• 1/4 cuproasted peanuts, roughly chopped
• 1/2 cupsmall mint leaves
• red jalapeno pepper, thinly sliced (seeded, if desired, for less heat)

Preparation

Step 1

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.