Beef and Sugar Snap Stir-Fry

Ingredients

• 1 teaspoon bottled ginger minced
• 0.5 cup matchstick-cut carrot 
• 0.3 teaspoon pepper red crushed
• 1 pound flank steak trimmed thinly sliced
• 0.5 teaspoon garlic minced
• 0.3 cup green onions chopped
• 2 teaspoons hoisin sauce 
• 2 tablespoons soya sauce low-sodium divided
• 1 cup onion chopped
• 1 cup bell pepper red chopped
• 3 tablespoons rice vinegar divided
• 0.3 teaspoon salt 
• 2 teaspoons sesame oil divided toasted
• 2 teaspoons sugar 
• 8 ounce sugar snap peas fresh

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl.
2. 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.
3. Heat a large nonstick skillet over medium-high heat.
4. Add 1 teaspoon oil to pan; swirl to coat.
5. Add beef mixture to pan; stir-fry 2 minutes or until done.
6. Place beef mixture in a bowl.
7. Heat remaining 1 teaspoon oil in pan over medium-high heat.
8. Add onion to pan; saut 1 minute.
9. Add ginger and garlic; saut 15 seconds. Stir in bell pepper, carrot, and peas; saut 3 minutes.
10. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated.
11. Remove from heat; stir in green onions.
12. Steamed rice with green onions: Cook 1 cup white rice according to package directions, omitting salt and fat.
13. Remove from heat; stir in 3/4 cup chopped green onions and 1 teaspoon toasted sesame seeds.