- Cooking Time:
- Servings:
- Preparation Time:
Backstory
From Cooking Light
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
Directions
- 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.
Add to Recipe Box
Print
Follow
Us