Cooking With Team USA | Buffalo Stir Fry


Ingredients
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
Directions 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.