Stir-fried beef with broccolini and snap peas
Sweet, crisp snap peas, a cross between snow peas and English peas, are meant to be eaten whole, pod and all. They’re a delicious snack when eaten raw and are perfect for quick-cooking stir-frys like this one. The trick is to just barely heat them so they retain their crunchy goodness.
- 2 tablespoons sesame seeds
- 1 red onion
- 4 ounces baby carrots
- ½ ounce fresh ginger
- 4 ounces broccolini
- Fresh mint
- 12 ounces sirloin slices
- 4 ounces snap peas
- Stir-fry sauce (tamari- coconut vinegar- mirin)
- 1 tablespoon sambal
Toast the sesame seeds
Prep the vegetables
- Peel the onion and cut into ¼-inch-thick slices.
- Scrub the carrots, remove the tops, and cut on the diagonal into ¼-inch-thick pieces.
- Peel the ginger and finely chop.
- Trim the root ends of the broccolini and then cut into 2-inch pieces.
- Coarsely chop the mint leaves. Discard the stems.
Brown the steak
In the same pan used to toast the sesame seeds, over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sirloin slices and cook, turning occasionally, until browned, 4 to 5 minutes. Transfer the sirloin slices to a bowl.
Make the stir-fry
Add the ginger, carrots, broccolini and cook, stirring occasionally, until just tender, 3 to 4 minutes.
Add the snap peas, stir-fry sauce, as much of the sambal as you like, the sirloin slices and any juices that have collected, and ½ cup water. Turn up the heat to medium high, cover, and cook until the vegetables are crisp-tender and the meat is cooked through, 2 to 3 minutes.
Remove the pan from the heat. Stir in the mint and sesame seeds, and season with salt.
Nutrition per serving: Calories: 530, Protein: 36 g, Total Fat: 30 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 6 g, Saturated Fat: 3.5 g, Cholesterol: 75 mg, Carbohydrates: 27 g, Fiber: 7 g, Added Sugar: 3 g, Sodium: 840 mg.