I was in the mood for something Chinese and found this recipe in one of my old Cooking Light magazines. It was very quick to make and tasted fantastic, and had the bonus of having both carrots and peas in it, which made me feel happy about eating it as well. Serve it over brown or white steamed rice.
Beef with Sugar Snap Peas
1 flank steak (about 12 oz)
2 T soy sauce, divided
3/4 cup chicken broth
1/4 cup hoisin sauce
2 t cornstarch
2 t sesame oil (can use olive or vegetable if you can't get sesame)
1 cup sliced onion (about 1 large)
2 t ground ginger
3 cups sugar snap peas (fresh or frozen)
1 cup shredded carrot (1-2 large carrots)
Cut steak diagonally across grain into thin slices, then cut into 2" lengths. Combine stead and 1 T soy sauce; toss to coat. Combine the remaining 1 T soy sauce with the chicken broth, hoisin, and cornstarch; stir well with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add stead and saute 1 1/2 minutes, or until lightly browned. Remove steak from pan. Add onion and ginger to pan, saute 2 minutes. Add peas and carrot, saute 2 minutes. Stir back in steak and saute for 30 seconds. Add broth mixture and bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice. Serves 4.