Beef and Sugar Snap Stir-Fry
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.
serving size: 1 1/2 cups
Cal 254
Fat 8g
Protein 27g
Carb 17g
Fiber 3g
Sodium 526mg
| 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 |
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.
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