Beef and Sugar Snap Stir-Fry

This is a great way to use those yummy peas that are in season. The key to this recipe is to cut the steak as thin as possible.

Ingredients

• 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
• 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

Preparation

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.