Beef with Sugar Snap Peas
From Cooking Light
Has Kim tried this? No
Flank steak slices cook quickly, so remove steak from the pan as soon as it is no longer pink.
1 (3.5 oz) bag boil-in-bag brown rice
1 (12-oz) flank stead, trimmed
2 tbsp soy sauce
3/4 c fat free, less-sodium chicken broth
1/4 c hoisin sauce
2 tsp cornstarch
2 tsp dark sesame oil
1 c sliced onion
1 tbsp bottled fresh ground ginger
3 c frozen sugar snap peas
1 c preshredded carrot
Cook rice according to package directions, omitting salt and fat.
Cut steak diagonally across grain into thin slices. Combine steak and 1 tbsp soy sauce; toss to coat. Combine remaining 1 tbsp soy sauce, broth, hoisin, and cornstarch; stir well with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add steak mixture, saute 1.5 minutes or until lightly browned. Remove steak from pan. Add onion and ginger to pan; saute 2 minutes. Add peas and carrots; saute 2 minutes. Stir in steak mixture; saute for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.