Lime-Basil Beef and Snow Peas

I think the peas are about the only thing in the garden that genuinely likes this cool, rainy weather. They have been producing bountifully, especially the snow peas. I combined them here with beef from Wheelview Farm, scapes and scallions from the farmers market, and Thai basil from the garden. Cilantro would work well, too. I used stew beef, sliced thinly, because it was what I had, but sirloin or flank steak would be better. Serve this over rice.

1 lb beef, in small chunks or slices (stew beef, sirloin, or flank steak)
3 Tbsp lime juice
3 Tbsp soy sauce
1-3 tsp Asian chili paste (to taste)
2 Tbsp grated ginger
Salt and pepper to taste
Canola oil
1-2 cups chopped scapes
3-4 scallions, in thin rounds (white and green parts)
1/2 lb snow peas
1 cup loosely packed chopped Thai basil

Combine the beef, lime juice, soy sauce, chili paste, ginger, and salt and pepper in a bowl and stir well. Let it sit for anywhere from a few minutes to an hour, stirring occasionally.

Heat about 1 Tbsp canola oil in a wok or very large skillet. Add the beef mixture and cook over high heat, stirring periodically, for 2-3 minutes or until done. Add the scapes, scallions, and snow peas and cook until just tender, about 1-2 minutes. Stir in the basil until it wilts, then remove from heat.

Serve over rice.

Serves about 4.