BEEF WITH SUGAR SNAP PEAS

BEEF WITH SUGAR SNAP PEAS image

Number Of Ingredients 11

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

Steps:

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