Martha Stewart'S Beef Stir-Fry With Snap Peas - cooking recipe

Ingredients

coarse salt and pepper
1 cup long-grain white rice
1 lb sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 -6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 - 1/2 teaspoon red pepper flakes
2 tablespoons fresh lime juice

Preparation

In a medium saucepan with a lid, bring 2 cups salted water to a boil.
Add rice; return to a boil. Stir once and reduce to a simmer. Cover and cook until rice is tender, 15-20 minutes.
Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
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, 1-2 minutes (steak will cook further later); 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, 1-2 minutes.
Return steak to skillet until cooked through, 1-2 minutes.
Remove from heat and mix in green part of scallions and lime juice. Serve with rice.