Beef with Sugar Snap Peas
- 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
- Cook rice according to the package directions, omitting salt and fat.
- 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.
- 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.
