Hearty beef & sugar snap peas stir fry

To all the meat lovers - we have a special and very healthy treat for you: beef & sugar snap peas stir fry recipe. Lean beef is packed with proteins and minerals, such as iron, zinc and selenium. Zinc is necessary for the activity of over 300 enzymes, which take part in processes of metabolism, digestion, nerve function and many others. Selenium acts like a strong antioxidant and may reduce a risk of cancer. Beef is also a great source of B vitamins: B6, B12 and niacin (vitamin B3), which improves brain and heart condition. Sugar snap peas on the other hand has a high content of vitamins A, C, K and folic acid. All these nutritious benefits and the exquisite flavour of this dish are enhanced by fresh herbs and make a perfect, healthy dinner, which doesn’t require much of work.

Ingredients:

450 grams lean flank steak, trimmed
¼ cup soy sauce
1 tablespoon cornstarch
1 tablespoon chilli sauce
2 teaspoons grated fresh ginger
pinch of salt
2 tablespoons toasted sesame oil
1 cup sugar snap peas, sliced in half lengthwise
1 sliced red onion
1 sliced medium yellow bell pepper
2 large garlic cloves, thinly sliced
¼ cup water
400 grams cooked brown rice
½ cup sliced scallions
chopped fresh coriander
freshly ground pepper

Instructions:

Cut steak diagonally with the grain into 5cm thick slices and then cut slices diagonally across the grain into thin strips.

Transfer the meat to a medium bowl and combine with soy sauce, cornstarch, chilli sauce, ginger and salt. Stir until sauce is well combined and steak pieces are coated. Set aside.

Heat 1 tablespoon of the sesame oil in a wok or a large skillet over high heat. Add the veggies: snap peas, onion, bell pepper, and cook for 2 minutes stirring often. Add garlic and cook, stirring constantly, for 1 more minute.

Remove vegetables from the wok to a plate. Add another 1 tablespoon oil to the wok, heat for few seconds and add the beef mixture to wok. Cook stirring often, until you’ll notice that meat turns brownish (about 2 minutes).