Stir-Fried Beef with Sugar Snap Peas and Baby Carrots

This recipe serves:  1 2 4 6 8

3 ounces beef flank steak, sliced across the grain into 2" pieces
1/2 teaspoon lite soy sauce
1/4 teaspoon grated fresh ginger
1/2 clove garlic, minced
1/8 teaspoon red chili paste
2 teaspoons dry sherry, or water
2 tablespoons sugar snap or snow peas
3 baby carrots, cut into quarters
1/4 teaspoon peanut oil
2 tablespoons low-sodium beef broth
1/2 teaspoon cornstarch
1 teaspoon water
1. Combine the soy sauce, ginger, garlic, chili paste and sherry and pour over the meat. Marinate for at least 10 minutes and up to 1 hour.

2. Bring a medium pot of water to a boil. Toss in the carrots and par boil for about 2 minutes and quickly remove with a slotted spoon. Toss in the peas and par boil for 1 minute. Drain and refresh with cold water. Set aside.

3. Remove the beef from the marinade, drain and discard the marinade.

4. Heat a wok over high heat and add the peanut oil. Stir-fry the beef until just cooked, about 2 minutes. Add the peas and carrots to the pan and toss quickly in the hot pan.

5. Add the beef broth to the meat and vegetables and simmer for 3 minutes.

6. Mix the cornstarch with the water until smooth and add to the beef mixture and simmer for 3 minutes.

7. Cook until the sauce thickens, about 2 minutes.

Serving Size: about 4 ounces of beef

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