Beef Stir-Fry with Snow Peas and Rice

Slice the flank steak against the grain into thin strips, about 1/4 inch thick.

Rinse the snow peas and remove the strings by pinching the end and pulling along the length of the pod. Set aside.

Peel and mince 3 cloves of garlic.

Peel and grate 1 inch of fresh ginger.

In a small bowl, mix 3 tablespoons soy sauce and 1 tablespoon honey. Set aside.

Rinse 1 cup of rice under cold water until water runs clear. In a medium saucepan, combine the rice with 2 cups water and 1/4 teaspoon salt.

Bring rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.

While rice is cooking, heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering.

Add the beef strips in a single layer and cook for 2-3 minutes without stirring to get a good sear, then stir and cook for another 1-2 minutes until browned. Transfer to a plate.

Add the remaining 1 tablespoon oil to the pan. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.

Add the snow peas to the pan and stir-fry for 2-3 minutes until bright green and crisp-tender.

Return the beef to the pan and add the soy sauce-honey mixture. Stir-fry for 1 minute until everything is well coated and heated through.

Fluff the cooked rice with a fork and divide among 4 plates.

Serve the beef stir-fry over the rice.