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Prep Time: 22 Minutes Cook Time: 11 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
1/4 cup low-sodium soy sauce |
2 tablespoons water |
1 tablespoon sugar |
1 tablespoon cornstarch |
1 pound flank steak |
1 teaspoon sesame oil |
1 tablespoon peeled, grated fresh ginger |
2 garlic cloves, minced |
2/3 cup coarsely chopped red bell pepper |
1/2 (8-ounce package) fresh whole mushrooms, quartered |
2 cups fresh or frozen sugar snap peas |
2 teaspoons toasted sesame seeds |
3 cups hot cooked jasmati rice |
Directions:
1. Combine first 4 ingredients in a small bowl, stirring well. Set aside.
2. Cut steak diagonally across grain into thin slices (about 1/8 inch thick).
3. Add oil to preheated wok. Add steak, and stir-fry 6 minutes. Add ginger and garlic, and stir-fry 1 minute. Push steak to one side of wok. Add pepper and mushrooms; stir-fry 2 minutes or until crisp-tender. Add Sugar Snap peas and sesame seeds, and stir-fry 1 minute.
4. Stir soy sauce mixture, and add to wok, stirring constantly, until sauce is thickened and bubbly. Serve over rice.
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