Ingredients

• 2 tablespoons dark sesame oil
• 0.5 pounds New York steak , cut into 1/4-inch strips
• 1 cup frozen broccoli florets
• 1 cup frozen sugar snap peas
• 1 cup baby carrots , cut into 1/4-inch pieces
• 1 green bell pepper , cut into chunks
• 1 cup Chardonnay wine
• 2 tablespoons honey
• 2 tablespoons dark soy sauce
• 1 teaspoon red pepper flakes

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
2. 2 Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

Nutrition per serving