Martha Stewart'S Beef Stir-Fry With Snap Peas

• 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

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.

salt, longgrain white rice, sirloin steak, cornstarch, vegetable oil, peas, scallions, fresh ginger, red pepper, lime juice

Taken from www.food.com/recipe/martha-stewarts-beef-stir-fry-with-snap-peas-246971 (may not work)