Swiss Chard, Snap Peas, and Beef Stir-Fry

Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. In this dish, the combination of pungent and earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; just heat and a squeeze of citrus pull it all together.
Whole Living, September 2010
  • Yield Serves 6
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  • 4 tablespoons vegetable oil
  • 6 ounces sirloin steak, thinly sliced
  • Kosher salt
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 4 scallions, thinly sliced on the bias
  • 1 tablespoon hot chile sauce (such as Sriracha)
  • 6 ounces sugar snap peas, ends trimmed
  • 1 bunch Swiss chard
  • 1 lime


  1. Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.

  2. Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef.

  3. Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard.

  4. Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.

Cook's Note

Extra credit: 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.

Recipe Reviews

Reviews (5)

  • 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

  • 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.

  • 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.

  • JUSTSHOPPIN 6 Oct, 2010

    I really enjoyed this dish it was wonderful. There were only two substitutions My husband made he used beef tenderloin instead of sirloin steak and then instead of swiss chard he used rainbow chard. Tonight were making it with bok choy. I would recomend this recipe to everyvone. It's a fantastic dish.

  • mhem 25 Sep, 2010

    This dish was delicious but I added a little soy sauce to the meat and some vegeterian stir fry sauce to the vegetables. I also threw in some white onion and we had the dish with brown rice. We will definitely make it again! Yummy!