Swiss Chard, Snap Peas, and Beef Stir-Fry

Swiss Chard, Snap Peas, and Beef Stir-Fry

From Whole Living, September 2010.


4 tablespoons vegetable oil

6 ounces sirloin steak, thinly sliced

Kosher salt

1 tablespoon minced garlic

1 tablespoon minced ginger

4 scallions, thinly sliced on the bias

1 tablespoon hot chile sauce (such as Sriracha)

6 ounces sugar snap peas, ends trimmed

1 bunch Swiss chard

1 lime


  1. Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.
  2. Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef.
  3. Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard.
  4. Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.

~ by handhollowfarm on August 21, 2011.

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