What you put into your body influences your fitness, energy level and well-being. We’re not going to go all fanatical on you and recommend you cultivate your own rooftop organic microgreens, but there are ways to eat healthier without sacrificing taste.
Beef Stir-fry with Snap Peas
Ingredients:
- Coarse Salt and Fresh Ground Pepper
- 1 cup Brown Rice
- 1 lb Sirloin Steak, thinly sliced
- 1 tbsp. Cornstarch
- 2 tsp. Olive Oil
- 12 oz. Snap Peas, strings and ends removed
- 3 Green Onions, thinly sliced diagonally
- 1 tbsp. Freshly Grated Gingerroot
- ¼ - ½ tsp. Red Pepper Flakes
- 2 tbsp. Fresh Lime Juice (about 1 lime)
Directions:
Cook rice according to directions and set aside.
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.
