Steak and Sugar Snap Stir Fry

Steak and Sugar Snap Stir Fry
1/2 cup reduced sodium soy sauce
1/2 cup chicken broth
2 cloves garlic, minced
1 1/2 pound steak, cut into 1/8 inch strips (I used New York Strip)
1 tsp cornstarch
2 cups fresh sugar snap peas
1 cup shredded carrots
4 tsp olive oil, divided


1. In a small bowl, combine the soy sauce, broth, and garlic. Reserve 1/4 cup.

2. Place beef in a separate bowl or container with a lid.

3. Add remaining soy sauce mixture to steak.

4. Refrigerate at least 1 hour.

5. Add cornstarch to the bowl with the 1/4 cup soy sauce mixture. Set aside.

6. In a skillet, stir-fry sugar snap peas and carrots in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green.

7. Remove and keep warm.

8. In same skillet, stir-fry beef in remaining oil for 2 minutes.

9. Stir cornstarch and soy sauce mixture; add to skillet.

10. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.

11. Combine with sugar snap peas and carrots. Serve over rice!