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.
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