Beef with Sugar Snap Peas CL 4/06

[lindaofthelakes]

This was excellent! Great for a spring/summer weeknight meal. First my caveats/changes: I used fresh sugar snap peas and think that made a huge difference in the end dish vs. the frozen ones called for. I love their crispness/snap and flavor. I also doubled all the ingredients in the sauce except the chicken broth which gave it a bit more flavor. If you like spicier stir fries you could also throw in some Chili-Garlic sauce easily to "zing" it up a bit.

[stacy7272]

I made this last month and it made the "excellent" category in my April Hits and Misses list. The sauce tastes so wonderful!

I substituted asparagus for the sugar snap peas and just cooked up some regular white rice instead of using the instant brown rice.

Here's the recipe:

Beef with Sugar Snap Peas

Flank steak slices cook quickly, so remove steak from the pan as soon as it is no longer pink, and it will be cooked perfectly.

1 (3 1/2-ounce) bag boil-in-bag brown rice
1 (12-ounce) flank steak, trimmed
2 tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
1/4 cup hoisin sauce
2 teaspoons cornstarch
2 teaspoons dark sesame oil
1 cup sliced onion
1 tablespoon bottled fresh ground ginger (such as Spice World)
3 cups frozen sugar snap peas
1 cup preshredded carrot

Cook rice according to the package directions, omitting salt and fat.
Cut steak diagonally across grain into thin slices. Combine steak and 1 tablespoon soy sauce; toss to coat. Combine the remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch; stir well with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add steak mixture; sauté 1 1/2 minutes or until lightly browned. Remove steak from pan. Add onion and ginger to pan; sauté 2 minutes. Add peas and carrot; sauté 2 minutes. Stir in steak mixture; sauté for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.

Yield: 4 servings (serving size: 1 cup beef mixture and 1/2 cup rice)

NUTRITION PER SERVING
CALORIES 361(24% from fat); FAT 9.7g (sat 3g,mono 2.7g,poly 0.6g); PROTEIN 24.3g; CHOLESTEROL 30mg; CALCIUM 98mg; SODIUM 677mg; FIBER 5.1g; IRON 3mg; CARBOHYDRATE 40g

David Bonom
Cooking Light, APRIL 2006

[stacie99]

What did you serve with this, if anything???
I was thinking about making it on mother's day for my in-laws. Any suggestions?

[lindaofthelakes]

Since we had for week night dinner we just had plain asparagus and steamed brown rice. I think the Toasted Coconut Rice from the April CL would go well with it to make it more special.

[stacy7272]

What did you serve with this, if anything???

I served a green salad on the side.

[Terrytx]

I agree-this was excellent. They sauce may be my all time favorite stir-fry sauce. I also used fresh snow peas and add some crushed red pepper. I served it with Toasted Coconut Rice and Spinach Egg Drop Soup (from SL).