1 lb flank steak, trimmed and thinly sliced across 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 onion, chopped
1 tsp ginger, minced
1/2 tsp garlic, minced
1 cup red bell pepper, chopped
1/2 cup matchstick-cut carrots
8 oz sugar snap peas
1/3 cup scallions, chopped
Instructions
Combine 1 tbsp vinegar, 1 tbsp soy sauce, and beef in a large bowl. Combine remaining 2 tbsp vinegar, remaining 1 tbsp soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl. Stir with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tsp oil to pan and swirl to coat. Add beef mixture to pan. Stir-fry 2 minutes or until done. Place beef mixture in a bowl.
Heat remaining 1 tsp oil in pan over medium-high heat. Add onion to pan. Saute 1 minute. Add ginger and garlic. Saute 15 seconds. Stir in bell pepper, carrot, and peas. Saute 3 minutes. Add vinegar mixture and beef mixture to pan. Cook 2 minutes or until thoroughly heated. Remove from heat. Stir in scallions.
Originally Submitted
5/27/2014
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