Beef and Sugar Snap Stir-Fry

By Diane0911

Serve over white steamed rice

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

Details

Servings 4

Preparation

Step 1

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.

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.