Martha Stewart's Beef Stir-Fry With Snap Peas

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“I got this recipe from the Food section of the Daily News. I haven't tried it yet, but it looks really good!”

Ingredients Nutrition


  1. In a medium saucepan with a lid, bring 2 cups salted water to a boil.
  2. Add rice; return to a boil. Stir once and reduce to a simmer. Cover and cook until rice is tender, 15-20 minutes.
  3. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
  4. Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch and season with salt and pepper; toss to coat.
  5. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1-2 minutes (steak will cook further later); transfer to a plate. Repeat with remaining beef.
  6. Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper.
  7. Cook until snap peas turn bright green, 1-2 minutes.
  8. Return steak to skillet until cooked through, 1-2 minutes.
  9. Remove from heat and mix in green part of scallions and lime juice. Serve with rice.

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