Flank steak slices cook quickly, so remove steak from the pan as soon as it is no longer pink, and it will be cooked perfectly.
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
How to Make It
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.
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This was a really good mix for quickie stir-fry. I did add red bell pepper with the onion, & extra ginger & garlic to the sauce mix, but I liked the tanginess that the hoisin gave the sauce. Will definitely make again.
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