10 – 12 ounces cooked roast beef, cut into thin strips

3 tablespoons reduced-sodium soy sauce

2 teaspoons Asian sesame oil

2 teaspoons rice-wine vinegar

2 teaspoons oyster sauce

1 teaspoon sugar substitute

1 teaspoon cornstarch

1 cup frozen shelled edamame beans

1 cup snow peas or snap peas

1/2 cup reduced-sodium chicken broth

1 teaspoon extra-virgin olive oil

1 tablespoon minced fresh ginger

2 cloves garlic, minced

 

In medium bowl, combine beef strips and soy sauce; toss to coat. Set aside.  In small bowl, combine sesame oil, vinegar, oyster sauce, sugar substitute, and cornstarch; set aside.  Place edamame in large nonstick skillet over medium heat. Toast 2 minutes; shaking pan occasionally. Add snow peas and chicken broth; cover pan and bring to a simmer. Let cook 1 minute. Add oil, ginger, and garlic. Cook 1 minute, stirring often.  Add beef and sesame sauce to skillet, still over medium heat. Cook to warm through, stirring often, until sauce thickens. Serve immediately.