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. ---------------------------------------------------------------------------
Nutrition
Ingredients
