WHY IT’S LIGHT In this recipe, the steak and vegetables are cooked on the stove, with just one tablespoon of oil for the whole dish. Because flank steak is one of the leanest cuts of beef, be careful not to overcook it, and slice the meat thinly against the grain for the most tender results.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Pat dry steak and season with salt and pepper. Add to skillet and cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent loosely with foil.
Step 2
Combine snap peas, asparagus, garlic, red-pepper flakes, and the water in same skillet. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine.
Step 3
Slice steak thinly across the grain. To serve, divide steak, vegetables, and rice among four plates, and drizzle with pan juices.
Trimming Snaps
Step 4
To trim snap peas, cut off stem end with a knife. Or, if the string is especially tough, snap off stem end with fingers, and pull string down the pod.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 441
Step 7
Fat: 13.3g (4.4g Saturated Fat)
Step 8
Protein: 30.9g
Step 9
Carbohydrates: 46.8g
Step 10
Fiber: 3.2g
