Beef with Sugar Snap Peas
By Diane0911
0 Picture
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
Details
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.
Review this recipe