Buffalo Stir Fry


 1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon hot sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
1 pound buffalo steak, sliced
6 tablespoons canola oil
  1 medium yellow onion, sliced
1½ cups shredded carrots
1 red bell pepper, cored, seeded and sliced
1½ cups sugar snap peas or snow peas 
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger


  • In a medium bowl, whisk together soy sauce, vinegar, hot sauce, brown sugar and cornstarch. Set aside.
  • Heat 3 tablespoons of canola oil in a large skillet or wok over high heat. When the oil starts to smoke, add the buffalo. After about 1 minute, stir the buffalo to cook and brown all sides and cook for another minute or two. Remove to a plate.
  • To the pan the buffalo was cooked in, add the remaining oil. Add onion, carrots, and pepper to skillet and cook for 2 minutes, stirring often. Add the snap peas, garlic, and ginger and cook for another minute, stirring continuously.
  • Give the soy sauce mixture a quick stir, add to the skillet and cook until the liquid comes to a simmer and thickens, about 1 to 2 minutes.
  • Add the cooked buffalo meat and stir. Transfer to a serving platter and serve.