Beef Stir-Fry with Sugar Snap Peas

This recipe falls into my “life is short so always use the best ingredients, even if that is not what the recipe tells you to do” bucket. This is a delicious stir-fry with just a handful of ingredients, and front and center is the beef. Obviously. The original recipe, found in Everyday Food Magazine says to use sirloin, which I am sure would be perfectly okay. Just fine. Totally acceptable.

However.

In a dish like this where the meat can make it or break it, I always choose to use a tenderloin filet. Yes, I know how much they cost. But in the great scheme of things, I think an amazing-tasting dinner is always a worthwhile investment. And trust me, using the filet will take this from a perfectly okay dinner to an amazing one. And you’re worth it!

So, now that you have your tenderloin, make sure you get really nice sugar snaps — none of those frozen ones. The original recipe calls for white rice but I actually like it even better with brown rice. And of course with brown rice, you get that lovely, angelic feeling of being incredibly and responsibly HEALTHY too. Last but not least, I serve this one with some lime wedges on the side. I think the lime juice is one of the things that makes this dish stand out from the pack, and it’s nice to have a little extra dash of lime to squeeze over the top just before you dig in. After all, if you have splurged on the tenderloin, might as well go all the way, right?

And with that, here you go…delicious AND nutritious. Yum.

Adapted from Beef Stir Fry with Sugar Snap Peas in Everyday Food