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Prep Time:25 minsTotal Time:25 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:6Yield:6 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundlean flank steak, trimmed¼cuplower-sodium soy sauce1tablespooncornstarch1tablespoonAsian chile-garlic sauce2teaspoonsgrated fresh ginger1teaspoongranulated sugar¼teaspoonkosher salt2tablespoonstoasted sesame oil, divided1cupsugar snap peas, sliced in half lengthwise1cupsliced red onion1cupsliced yellow bell pepper (about 1 medium bell pepper)2largegarlic cloves, thinly sliced¼cupwater3cupscooked brown rice½cupdiagonally sliced scallionsChopped fresh cilantro and crushed red pepper
Cook Mode(Keep screen awake)
Ingredients
1poundlean flank steak, trimmed
¼cuplower-sodium soy sauce
1tablespooncornstarch
1tablespoonAsian chile-garlic sauce
2teaspoonsgrated fresh ginger
1teaspoongranulated sugar
¼teaspoonkosher salt
2tablespoonstoasted sesame oil, divided
1cupsugar snap peas, sliced in half lengthwise
1cupsliced red onion
1cupsliced yellow bell pepper (about 1 medium bell pepper)
2largegarlic cloves, thinly sliced
¼cupwater
3cupscooked brown rice
½cupdiagonally sliced scallions
Chopped fresh cilantro and crushed red pepper
DirectionsCut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, chile-garlic sauce, ginger, sugar, and salt in a medium bowl, and stir until sauce is well blended and steak pieces are coated. Set aside.Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over high. Add snap peas, onion, and bell pepper, and cook, stirring often, until vegetables are starting to soften, about 2 minutes. Add garlic, and cook, stirring constantly, 1 more minute. Remove vegetable mixture from skillet to a plate. Add remaining 1 tablespoon oil and all of beef mixture to skillet; cook stirring often, until meat browns, about 2 minutes. Return vegetables to skillet; add water. Stir-fry until sauce is thick and coats mixture well, about 1 more minute. Serve over cooked brown rice, and top with scallions. Add cilantro and crushed red pepper, if desired.Originally appeared: 400 Calorie Recipes
Directions
Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, chile-garlic sauce, ginger, sugar, and salt in a medium bowl, and stir until sauce is well blended and steak pieces are coated. Set aside.Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over high. Add snap peas, onion, and bell pepper, and cook, stirring often, until vegetables are starting to soften, about 2 minutes. Add garlic, and cook, stirring constantly, 1 more minute. Remove vegetable mixture from skillet to a plate. Add remaining 1 tablespoon oil and all of beef mixture to skillet; cook stirring often, until meat browns, about 2 minutes. Return vegetables to skillet; add water. Stir-fry until sauce is thick and coats mixture well, about 1 more minute. Serve over cooked brown rice, and top with scallions. Add cilantro and crushed red pepper, if desired.
Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, chile-garlic sauce, ginger, sugar, and salt in a medium bowl, and stir until sauce is well blended and steak pieces are coated. Set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over high. Add snap peas, onion, and bell pepper, and cook, stirring often, until vegetables are starting to soften, about 2 minutes. Add garlic, and cook, stirring constantly, 1 more minute. Remove vegetable mixture from skillet to a plate. Add remaining 1 tablespoon oil and all of beef mixture to skillet; cook stirring often, until meat browns, about 2 minutes. Return vegetables to skillet; add water. Stir-fry until sauce is thick and coats mixture well, about 1 more minute. Serve over cooked brown rice, and top with scallions. Add cilantro and crushed red pepper, if desired.
Originally appeared: 400 Calorie Recipes
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Nutrition Facts(per serving)319Calories10gFat36gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
