Beef with Sugar Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Flank steak slices cook quickly, so remove steak from the pan as soon as it is no longer pink, and it will be cooked perfectly. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag brown rice |
1 (12-ounce) flank steak, trimmed |
2 tablespoons low-sodium soy sauce, divided |
3/4 cup fat-free, less-sodium chicken broth |
1/4 cup hoisin sauce |
2 teaspoons cornstarch |
2 teaspoons dark sesame oil |
1 cup sliced onion |
1 tablespoon bottled fresh ground ginger (such as spice world) |
3 cups frozen sugar snap peas |
1 cup preshredded carrot |
Directions:
1. Cook rice according to the package directions, omitting salt and fat.
2. Cut steak diagonally across grain into thin slices. Combine steak and 1 tablespoon soy sauce; toss to coat. Combine the remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch; stir well with a whisk.
3. Heat oil in a large nonstick skillet over medium-high heat. Add steak mixture; sauté 1 1/2 minutes or until lightly browned. Remove steak from pan. Add onion and ginger to pan; sauté 2 minutes. Add peas and carrot; sauté 2 minutes. Stir in steak mixture; sauté for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.
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