Beef and Sugar Snap Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve a veggie-laden stir-fry dinner that's ready in minutes. The best part? It cooks in one skillet, so clean up is a snap. Serve over steamed rice with green onions. Ingredients:
3 tablespoons rice vinegar, divided |
2 tablespoons low-sodium soy sauce, divided |
1 (1-pound) flank steak, trimmed and thinly sliced across grain |
2 teaspoons sugar |
2 teaspoons hoisin sauce |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
2 teaspoons toasted sesame oil, divided |
1 cup chopped onion |
1 teaspoon bottled minced ginger |
1/2 teaspoon minced garlic |
1 cup chopped red bell pepper |
1/2 cup matchstick-cut carrot |
1 (8-ounce) package fresh sugar snap peas |
1/3 cup chopped green onions |
Directions:
1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.
3. Steamed rice with green onions: Cook 1 cup white rice according to package directions, omitting salt and fat. Remove from heat; stir in 3/4 cup chopped green onions and 1 teaspoon toasted sesame seeds.
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