Beef and Sugar Snap Stir-Fry

I prepped this and D made it. It was pretty easy to prep. I didn't hear D complaining so I think it was easy to make too.

It was pretty good. Lots of flavor. Of course D put chili garlic sauce on his, but I liked it. A little on the sweet side...I think it was the red pepper and the sugar snap peas.

We had with rice.

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.

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 (I used 5 fresh cloves)
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.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 254 ; FAT 8.2g (sat 2.7g,mono 2.2g,poly 0.4g); CHOLESTEROL 37mg; CALCIUM 63mg; CARBOHYDRATE 16.7g; SODIUM 526mg; PROTEIN 26.6g; FIBER 3.4g; IRON 2.7mg

Cooking Light, JULY 2009