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Beef and Sugar Snap Stir Fry

The other day I mentioned on Facebook that the Beef and Sugar Snap Stir Fry recipe I made was really tasty, it just needed a bit more sauce in my opinion. However, keep in mind this was from a Cooking Light cookbook, therefore the goal is to maintain as much flavor as possible while cutting calories. They’ve really achieved that in the stir fry, really delicious, even the hubs raved on and on. His words “You’ve really outdone yourself on this one”. Ha ha!

I had posted this in my menu plan on Monday and promised if it was good I would post it. It’s really good. That simple! I definitely will make this again, but I think I’ll just increase the sauce ingredients a bit. It’s important to note too that my flank steak weighed 1.3 pounds and the recipe calls for one pound. So maybe if I had only used one pound there would have been just enough sauce. At any rate, great flavor, a definite keeper!

Beef and Sugar Snap Stir Fry
From Cooking Light Complete Meals in Minutes

printable version

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

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.

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.

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.

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9 Responses to Beef and Sugar Snap Stir Fry

  1. 1
    Jenny says:

    Amanda — your stir-fry looks very tasty! I love quick stir-fry recipes. You can whip them up faster than calling for delivery really. Now you've got me longing for sugar snap peas from my garden. None made it into the freezer since I ate them all out in the yard as soon as I picked them.

  2. 2
    Amanda says:

    I have to agree with you, sugar snap peas are easily munched fresh! As I was cooking this I kept picking them out of the pan LOL

  3. 3
    briarrose says:

    Yummy….a good stir fry always hits the spot. :)

  4. 4
    MaryBeth says:

    YUMM-O..we love to make our own stir fry at home also and I love this lower calorie version.

  5. 5
    thecompletecookbook says:

    My husband and I absolutely love a stir fry dinner – yours looks fabulous.
    You may also enjoy my version http://wp.me/pT5Tj-wH
    :-) Mandy

  6. 6
    Andrea (Andreas Kitchen) says:

    Sounds like a perfect combination of flavors- yum!

  7. 7
    Cajun Chef Ryan says:

    Love me some stir fry, and this looks great!

  8. 8
    Megan says:

    delicious and healthy? Double bonus! Hey, how long do you think hoisen sauce lasts in the fridge? 6 months?

  9. 9
    Amanda says:

    Your question was actually a bit of an eye opener for me. I have always kept mine in the pantry, but apparently hoisin should be refrigerated after opening. According to this article the shelf life is 3 months, but I have definitely had mine longer and lived to tell about it :-P http://chinesefood.about.com/od/sauces/f/storesauce.htm

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