This stir fry tastes like summer in a bowl, and uses some ingredients that you might not normally buy on a weekly basis. The swiss chard fries up lighter than kale, perfect for the slow transition into the summer heat.
As with all stir frys, make sure everything is prepped and cut prior to beginning. Most of the 45 minutes it will take you to make this recipe will be the chopping–if you have a sous chef or prep on the weekends, dinner will be on the table in just 15 minutes.
Swiss Chard, Sugar Snap Pea, & Beef Stir Fry
- 1 bunch swiss chard (green, red, or rainbow]
- 1 1/2 cups sugar snap peas
- 1/2 bunch small green onions
- 1/2 lb bottom round steak (although sirloin, flat iron, or strip would also work)
- 2 garlic cloves
- 4 Tbls vegetable oil, divided
- 1 lime
- 1 Tbls sriracha sauce
- 4 Tbls low sodium soy sauce, divided
- 1 cup brown or white rice
- Set a pot of water to boil for the rice. When the water comes to a boil, add the rice and boil for 12 minutes if using white rice, 16 minutes if using brown rice. Drain and cover until the stir fry is ready.
- Thinly slice the steak against the grain of the meat. Place into a bowl with 1 Tbls vegetable oil and 2 Tbls soy sauce. Stir to evenly coat the meat and let marinade while you finish prepping the remaining ingredients.
- Remove the stems from the leaves of the swiss chard. Roughly chop the stems and the leaves, keeping separate.
- Snap the ends off the peas.
- Slice the green onions on the diagonal, using both the green and the white parts.
- Peel and smash the garlic cloves, and slice the lime in half.
- Heat a wok or large, stainless steel pan over high heat. Add 1/3 of the steak mixture and fry quickly, turning constantly to get a sear. When just cooked through, but not tough, remove to a plate. Repeat with remaining steak.
- Add 1 Tbls oil to the wok and quickly fry the swiss chard stems for 3 minutes. Remove to the plate with the steak.
- Add last Tbls oil to the wok and add the peas, green onions, and smashed garlic cloves, fry for another 2-3 minutes, until the peas are no longer raw, but still crisp.
- Return the steak and chard stems to the wok, mix in the remaining soy sauce, sriracha, and garnish of lime.
- Mix until just combined and remove from heat. Serve over rice.
Adapted From Martha Stewart’s Whole Living