Thai Spring Beef Stir-Fry

• 2 tablespoons fresh lime juice
• 1 tablespoon water
• 1 tablespoon brown sugar
• 1 teaspoon reduced-sodium soy sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• Cooking spray
• 1 (12-oz) top-round sirloin steak, thinly sliced crosswise
• 2 teaspoons vegetable oil
• 8 ounces snap peas, trimmed
• 1 red jalapeno pepper, thinly sliced (seeded, if desired, for less heat)
• 1/4 cup roasted peanuts, roughly chopped
• 1/2 cup small mint leaves

1. Stir together lime juice, water, and next 4 ingredients (through pepper) in a cup; set aside.
2. Heat a large, heavy skillet (such as cast iron) over high heat; lightly coat with cooking spray. Working in batches, if necessary, add steak to hot skillet in single layer; cook, without turning, until browned on 1 side and almost fully cooked (1-2 minutes). Transfer to a plate.
3. Heat oil in skillet over high heat. Add snap peas and cook until bright green and beginning to blister (2-3 minutes). Add jalapeno, peanuts, reserved beef (with juices), and reserved sauce to pan; cook until beef is done (about 1 minute). Toss with mint. Serve over brown rice, if desired.
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lime juice, water, brown sugar, soy sauce, kosher salt, freshly ground pepper, cooking spray, crosswise, vegetable oil, peas, red jalapeno pepper, peanuts, mint

Taken from www.myrecipes.com/recipe/thai-spring-beef-stir-fry (may not work)