Lunch: Thai Spring Beef Stir-Fry Recipe | MyRecipes

Recipe by Caroline Wright For a quick dinner, cook up Thai Spring Beef Stir-Fry. You'll hardly need any oil when you sitr-fry this one-dish meal in a cast-iron skillet.

This recipe includes superfoods such as:

Nuts

Health benefits of Thai Spring Beef Stir-Fry Recipe | MyRecipes

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

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

Instructions

Stir together lime juice, water, and next 4 ingredients (through pepper) in a cup; set aside.
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.
Heat oil in skillet over high heat. Add snap peas and cook until bright green and beginning to blister (2-3 minutes). Add jalapeño, 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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