Isan Shrimp Ribeye Snap Pea Stir-Fry
Juicy shrimp and ribeye get a hot-wok sear, then a bright Isan-style finish of lime, fish sauce, chile, mint, cilantro, and nutty toasted rice.
- Total time: 45 minutes
- Servings: —
- Estimated total cost: About $40–$46 for 2 generous servings using the listed ribeye, shrimp, snap peas, herbs, rice, and aromatics.
- Calories per serving: —
Ingredients
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Kroger® Large Raw Shrimp Peeled & Deveined Tail Off12 ounces, thawed if frozen and patted very dry $6.00
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Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak10 ounces, thinly sliced $24.99
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Kroger® Sugar Snap Peas8 ounces, strings removed if needed $3.99
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Smart Way™ Jasmine Rice1/2 cup plus 1 tablespoon dry rice, divided $3.49
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Green Onions3, whites and greens separated, sliced $1.50
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Garlic2 cloves, minced $0.79
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Ginger Root1 tablespoon grated $4.99
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Mint1/3 cup leaves, torn $1.49
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Organic Cilantro1/3 cup chopped $1.69
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Fresh Organic Limes - Each2; 2 tablespoons juice for sauce, remaining cut into wedges $1.50
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Fish sauce1 1/2 tablespoons
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Low-sodium soy sauce1 tablespoon
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Brown sugar or honey2 teaspoons
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Thai chile flakes or crushed red pepper1/2 to 1 teaspoon
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Neutral cooking oil2 tablespoons, divided
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Kosher saltto taste
Instructions
Swipe a step aside or click its number when it’s done.
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Prep before cooking: remove strings from the snap peas, slice the green onions, mince the garlic, grate the ginger, tear the mint, chop the cilantro, juice 1 lime for 2 tablespoons juice, cut the second lime into wedges, pat the shrimp very dry, and thinly slice the ribeye against the grain.
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Rinse 1/2 cup jasmine rice, combine it in a small saucepan with 3/4 cup water and a pinch of salt, bring to a simmer, cover, cook on low for 15 minutes, then keep covered off the heat for 5 minutes.
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While the rice cooks, toast the remaining 1 tablespoon dry rice in a dry wok or skillet over medium heat for 3 to 4 minutes until golden and nutty; crush it coarsely with a mortar, spice grinder, or the bottom of a heavy pan.
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Stir together the sauce in a small bowl: 2 tablespoons lime juice, fish sauce, soy sauce, brown sugar or honey, chile flakes, and 2 tablespoons water.
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Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering; sear the sliced ribeye for 60 to 90 seconds until browned but still tender, then transfer to a plate.
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Add the remaining 1 tablespoon oil to the pan, add the shrimp, and stir-fry for about 2 minutes until mostly pink; add the snap peas, green onion whites, garlic, and ginger, then stir-fry 2 to 3 minutes more until the peas are crisp-tender and the shrimp are fully opaque.
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Return the ribeye to the pan, add the sauce, and toss for 30 to 60 seconds just to glaze; turn off the heat, fold in the mint, cilantro, green onion greens, and toasted rice powder, then serve over jasmine rice with lime wedges.
Want more detail? See the temperature guide.
Health: Serves 2 generously; about 720 calories per serving with very high protein, moderate rice carbs, and crisp snap peas for fiber.
Drink pairing: Off-dry Riesling balances the chile, lime, and fish sauce without overwhelming the shrimp and ribeye.