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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

  1. Cook rice according to the package directions, omitting salt and fat.
  2. 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.
  3. 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.