Thursday, July 9, 2009

Beef and Sugar Snap Stir-Fry

The whole family enjoyed this recipe. I mixed green onion in with mine and Eric's rice, but left the girls rice plain. No changes were made to the recipe. Despite Cameron commenting that she thought the dish looked "Yuck!" she changed her opinion after tasting it.

Beef and Sugar Snap Stir-Fry

Serve over 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.

Yield
4 servings (serving size: 1 1/2 cups)

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.

Nutritional Information
Calories: 254
Fat: 8.2g (sat 2.7g,mono 2.2g,poly 0.4g)
Protein: 26.6g
Carbohydrate: 16.7g
Fiber: 3.4g
Cholesterol: 37mg
Iron: 2.7mg
Sodium: 526mg
Calcium: 63mg

Cooking Light, JULY 2009

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