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Swiss Chard, Snap Peas, and Beef Stir-Fry

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Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; a squeeze of citrus pulls it all together.

Source: Whole Living, September 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Have your ingredients prepped and ready before you start cooking -- stir-fry moves fast! And avoid overcooking by putting too many things in the wok at once, which will steam rather than stir-fry the vegetables. Variations: Tofu, shiitake mushrooms, cabbage, and hot peppers; ground chicken, bok choy, tomatoes, and roasted cashews.

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Reviews

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How would you rate this recipe?
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  • Nikkibeast
    12 AUG, 2014
    This recipe is awesome!! I subbed the chard with baby bok choy, and served this with cauliflower "rice" Soooo good! Instead of salt, we used organic tamari. This will definitely be a staple in our house :D
    Reply
  • ebuckar
    15 APR, 2014
    This is a very tasty dish and will not disappoint. The lime/hot sauce/garlic/ginger combo is really good together. It definitely doesn't serve 6. It needs a side, else it's closer to 2 or 3 at most.
    Reply
  • abbiearcher
    13 NOV, 2011
    This recipe is great! The fresh ginger and Sriracha makes it. Yummy! Although it does claim to serve six, I'd say it really serves four, but only if you serve it with rice or quinoa.
    Reply

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