Beef With Sugar Snap Peas

• 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

1. Cook rice according to the package directions, omitting salt and fat.
2. 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.
3. Heat oil in a large nonstick skillet over medium-high heat. Add steak mixture; 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 in steak mixture; saute for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.

boil, flank steak, soy sauce, chicken broth, hoisin sauce, cornstarch, dark sesame oil, onion, fresh ground ginger, frozen sugar snap peas, preshredded carrot

Taken from www.myrecipes.com/recipe/beef-with-sugar-snap-peas (may not work)