Turn to this beef stir-fry recipe for a quick and easy dinner. The tender, spicy steak is cooked in the same wok or skillet as the crisp, colorful vegetables and smells divine as the dish is cooking.
Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, chile-garlic sauce, ginger, sugar, and salt in a medium bowl, and stir until sauce is well blended and steak pieces are coated. Set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over high. Add snap peas, onion, and bell pepper, and cook, stirring often, until vegetables are starting to soften, about 2 minutes. Add garlic, and cook, stirring constantly, 1 more minute. Remove vegetable mixture from skillet to a plate. Add remaining 1 tablespoon oil and all of beef mixture to skillet; cook stirring often, until meat browns, about 2 minutes. Return vegetables to skillet; add water. Stir-fry until sauce is thick and coats mixture well, about 1 more minute. Serve over cooked brown rice, and top with scallions. Add cilantro and crushed red pepper, if desired.