Beef and Sugar Snap Peas

1 3.5oz. bag boil-in-bag brown rice
1 flank steak, trimmed
2 tbsp. soy sauce
3/4 cup chicken broth
1/4 cup hoisin sauce
2 tsp. cornstarch
2 tsp. sesame oil
1 cup sliced onion
1 tbsp. bottled fresh ground ginger
3 cups frozen sugar snap peas
1 cup shredded carrot

Cook rice according to the package directions, omitting salt and fat.

Cut steak diagonally across grain into thin slices. Combine steak and 1 tbsp.
soy sauce; toss to coat. Combine the remaining soy sauce, broth, hoisin,
and cornstarch; stir well with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add steak mixture;
sauté 1½ minutes or until lightly browned. Remove steak from pan. Add onion
and ginger to pan; sauté 2 minutes. Add peas and carrot; sauté 2 minutes.
Stir in steak mixture; sauté for 30 seconds. Add broth mixture; bring to a
boil. Cook 1 minute or until slightly thick, stirring constantly.
Serve immediately over rice.