Beef with Sugar Snap Peas

By Diane0911

Ingredients

• 3 1/2 ounces bag boil-in-bag brown rice
• 12 ounces flank steak, trimmed
• 2 Tbs lsoy sauce
• 3.4 cups chicken broth
• 1/4 cup hoisin sauce
• 2 tsp cornstarch
• 2 tsp dark seseme oil
• 1 cup sliced onions
• 1 Tbs bottled fresh ground ginger
• 3 cups frozen sugar snap peas
• 1 cup preshredded carrots

Preparation

Step 1

1 Cook rice according to the package directions.
2 Cook steam quickly, removing from pan as soon as no longer pink.
3 Cut steam diagonally across grain into thin slices. Combine steam and 1 Tbls. soy sauce, toss to coat. Combine remaining 1 T. soy sauce, broth, hoisin and cornstarch, stir well with wisk.
4 Heat oil in large, nonstick skillet over medium-high heat. Add steak mixture, saute 75 seconds or until lightly browned. Remove steak from pan. Add onion and ginger to pan and saute 2 minutes. Add peas and carrot, saute 2 minutes. Stir in steak mixture; saute for 30 seconds. Add broth mixture, bring to boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.