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Beef and Sugar Snap Stir-Fry




Source of Recipe


K.arlette 2011


List of Ingredients




Beef and Sugar Snap Stir-Fry


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


Recipe




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.

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.