Beef and Sugar Snap Stir-Fry

3 Tbsp. rice vinegar, divided
2 Tbsp. low-sodium soy sauce, divided
1 lb flank steak, trimmed and thinly sliced along grain
2 tsp. sugar
2 tsp. hoisin sauce
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 tsp. toasted sesame oil, divided
1 c. chopped onion
1 tsp. bottled minced ginger
1/2 tsp. minced garlic
1 c. chopped red bell pepper
1/2 c. matchstick-cut carrot
1 (8 oz) package fresh sugar snap peas
1/3 c. chopped green onions
white rice

Combine 1 Tbsp. vinegar, 1 Tbsp. soy sauce, and beef in a large bowl. Combine remaining 2 Tbsp. vinegar, remaining 1 Tbsp. soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk. Heat a large nonstick skillet over high heat. Add 1 tsp. oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 tsp. oil in pan over medium-high heat. Add onion to pan; saute 1 minute. Add ginger and garlic; saute 15 seconds. Stir in bell pepper, carrot, and peas; saute 3 mintues. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thouroughly heated. Remove from heat; stir in green onions. Serve over white rice.

Yield: 4 servings.