Garlic-Ginger Beef with Snow Peas is a diverse stir-fry that can be made with fresh cut flank steak or chicken.
But it also is a great way to use any grilled meat item that is left over. You also can just drop the meat, do all veggies and toss with some rice noodles for a great lo mein dish.
Garlic-Ginger Beef with Snow Peas
1 tablespoon extra virgin olive oil
1 cup fresh snow peas, chopped
1 cup 3/8-inch diced red peppers
½ Cup ¼-inch diced green onion
1 tablespoon ginger root
1 tablespoon chopped garlic in water
2 tablespoon canned hoisin sauce
2 tablespoon sherry cooking wine
8-ounce beef flank steak
Heat oil in wok or large nonstick skillet over high heat until hot. Stir-fry snow peas, bell pepper and green onions for 1 minute. Add ginger and garlic; stir-fry 30 seconds. Add beef; stir-fry 2 to 3 minutes or until beef is no longer pink and vegetables are just crisp-tender. Combine hoisin sauce and sherry in small bowl; stir into wok. Stir-fry 1 minute or until beef and vegetables are glazed, stirring to scrape up any browned bits from bottom of wok.
Nutritional Information (per serving):
Yield: 5 1-Cup Servings
Protein: 8.5 g
Carbohydrates: 7 g
Fat: 7 g
Fiber: 1 g
Sodium: 198 mg