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Beef with Sugar Snap Peas
Servings 4
Calories 482 kcal
Ingredients
- 1 bag boil-in-bag brown rice (3 1/2-ounce)
- 1 flank steak (12-ounce) trimmed
- 2 Tbs low-sodium soy sauce divided
- 3/4 cup fat-free less-sodium chicken broth
- 1/4 cup hoisin sauce
- 2 tsp cornstarch
- 2 tsp dark sesame oil
- 1 cup sliced onion
- 1 Tbs bottled fresh ground ginger such as Spice World
- 3 cups frozen sugar snap peas
- 1 cup preshredded carrot
Instructions
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Cook rice according to the package directions, omitting salt and fat.
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Cut steak diagonally across grain into thin slices. Combine steak and 1 tablespoon soy sauce; toss to coat. Combine the remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch; stir well with a whisk.
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Heat oil in a large nonstick skillet over medium-high heat. Add steak mixture; sauté 1 1/2 minutes or until lightly browned. Remove steak from pan. Add onion and ginger to pan; sauté 2 minutes. Add peas and carrot; sauté 2 minutes. Stir in steak mixture; sauté for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.
