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Enjoy this recipe from Best-Ever Sheet Pan & Skillet Recipes, 2nd Edition.
Submitted by: Sandra Sullivan from Aurora, CO
1 c. brown rice, uncooked
1 lb. beef sirloin steak, thinly sliced
1 T. cornstarch
1⁄4 t. salt
1⁄4 t. pepper
2 t. canola oil
3⁄4 c. water
1 lb. sugar snap peas, trimmed and halved
1 red pepper, cut into bite-size pieces
6 green onions, thinly sliced diagonally, white and green parts divided
1 T. fresh ginger, peeled and grate
1⁄2 t. red pepper flakes
salt and pepper to taste
2 T. lime juice
Cook rice according to package directions. Fluff with a fork; cover and set aside. Meanwhile, sprinkle beef with cornstarch, salt and pepper; toss to coat. Heat oil in a skillet over medium-high heat. Add half of beef and brown on both sides. Transfer to a plate; repeat with remaining beef. Stir in water, peas, red pepper, white part of onions, ginger and red pepper flakes; season with salt and pepper. Cook until peas turn bright green, one to 2 minutes. Return beef to skillet; cook for another 2 to 3 minutes. Remove from heat. Stir in lime juice and green part of onions. Serve over rice. Makes 4 servings. | |
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Cook rice according to package directions. Fluff with a fork; cover and set aside. Meanwhile, sprinkle beef with cornstarch, salt and pepper; toss to coat. Heat oil in a skillet over medium-high heat. Add half of beef and brown on both sides. Transfer to a plate; repeat with remaining beef. Stir in water, peas, red pepper, white part of onions, ginger and red pepper flakes; season with salt and pepper. Cook until peas turn bright green, one to 2 minutes. Return beef to skillet; cook for another 2 to 3 minutes. Remove from heat. Stir in lime juice and green part of onions. Serve over rice. Makes 4 servings. |
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