Chinese Beef and Snap Pea Stir-Fry

Tender strips of flank steak seared with crisp sugar snap peas and sweet red bell pepper in a savory garlic-ginger sauce.

• Prep: 15 min
• Cook: 12 min
• Total: 27 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $7.95/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• High-Protein
• Low-Saturated-Fat
• Low-Sugar
• Low-Carb

Tags

• stir-fry
• quick
• healthy
• savory
• fresh

Ingredients

• 1.5 pound flank steak (sliced thin against the grain)
• 8 ounce sugar snap peas (trimmed)
• 1 red bell pepper (large, sliced into thin strips)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 3 tablespoon gluten-free tamari
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 0.5 cup water
• 1 tablespoon toasted sesame oil
• 2 green onions (thinly sliced)
• 0.25 teaspoon black pepper (ground)

Instructions

1. In a small bowl, whisk together the gluten-free tamari, water, honey, cornstarch, and black pepper until completely smooth to create the stir-fry sauce.
2. Heat 1/2 tablespoon of the toasted sesame oil in a large skillet or wok over high heat for 1 minute until smoking hot.
3. Add the sliced flank steak to the hot skillet in a single layer and sear without stirring for 2 minutes, then stir-fry for an additional 2 minutes until browned on the outside; transfer the beef to a clean plate.
4. Add the remaining 1/2 tablespoon of toasted sesame oil to the skillet along with the sugar snap peas, red bell pepper, minced garlic, and minced ginger, stir-frying for 3 minutes until the vegetables are crisp-tender.
5. Return the browned flank steak and any resting juices back to the skillet, pour in the prepared stir-fry sauce, and cook for 2 minutes while tossing continuously until the sauce bubbles, thickens, and glazes the meat and vegetables.
6. Remove from heat, garnish with sliced green onions, and serve immediately.

Notes

Slicing the flank steak thinly across the grain while partially chilled makes it much easier to cut and guarantees tenderness.

Nutrition (per serving)

• Calories: 350
• Protein: 41 g
• Carbohydrates: 13 g
• Fat: 15.5 g
• Fiber: 1.9 g
• Sodium: 789 mg
• Saturated Fat: 4.5 g
• Sugar: 7.2 g
• Cholesterol: 114 mg