Sunday, August 9, 2009

Beef and Sugar Snap Stir-Fry

This is what we had for dinner tonight. It was quite good. Smelled very good while cooking. There wasn't much left in the pan when dinner was over - a very good sign.

This recipe has a pretty good list of ingredients. You could easily do some of the prep work a day ahead to save yourself some time. (P.S. way obvious, but serve it with steamed rice...)

Beef and Sugar Snap Stir-Fry
Cooking Light Magazine, July 2009

3 T rice vinegar
2 T low-sodium soy sauce
1 (1 lb) flank steak, trimmed and thinly sliced against the grain
2 tsp sugar
2 tsp hoisin sauce
1/4 tsp salt
1/4 tsp crushed red pepper
2 tsp toasted sesame oil
1 cup chopped onion
1 tsp bottled minced ginger
1/2 tsp minced garlic
1 cup chopped red bell pepper
1/2 c carrots, cut in matchsticks
1 (8 oz) pkg fresh sugar snap peas
1/3 c chopped green onions

Combine 1 T of the rice vinegar, 1 T of the soy sauce and the pre-cut flank steak in a large bowl. Set aside. Combine remaining rice vinegar, soy sauce, sugar, hoisin, salt and crushed red pepper in a small bowl; stir with a whisk. Set aside. Heat a large nonstick skillet over medium-high heat. Add 1 tsp of the sesame oil. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef in a bowl. Heat remaining 1 tsp oil in pan, still on med-high heat, and add the chopped onion. Saute 1 minute. Add giner and garlic; saute 15 seconds. Stir in bell pepper, carrot and peas. Saute about 3 minutes. Add vinegar mixture and beef to the pan and stir into the veggies. Cook approximately 2 minutes, or until thoroughly heated. Remove from heat and stir in the green onions.

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