This is a meat dish that’s still on the lighter side.

3 teaspoons minced garlic

1 serrano chile, minced

2 teaspoons minced fresh ginger

1 teaspoon lime zest

2 tablespoons peanut oil

2 pounds flank steak, cut into strips

2 cups snow peas

1 tablespoon sugar

1 tablespoon salt

1 tablespoon water

1 teaspoon cider vinegar

½ cup salted peanuts, optional

In a food processor or using a mortar and pestle, combine garlic, chile, ginger and lime zest until a thick paste is formed.  Heat oil in a wok over medium-high heat.  Add paste and stir-fry for about 1 minute.  Add beef and stir fry for 5 minutes – until all pink is gone.  Add snow peas and continue to stir-fry an additional 1 to 2 minutes.  Add sugar, salt, water and cider vinegar and continue sautéing until beef is cooked through.  Sprinkle with peanuts, if desired, and serve over rice.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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