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10 – 12 ounces cooked roast beef, cut into thin strips <\/span><\/p>\n 3 tablespoons reduced-sodium soy sauce <\/span><\/p>\n 2 teaspoons Asian sesame oil <\/span><\/p>\n 2 teaspoons rice-wine vinegar <\/span><\/p>\n 2 teaspoons oyster sauce <\/span><\/p>\n 1 teaspoon sugar substitute <\/span><\/p>\n 1 teaspoon cornstarch <\/span><\/p>\n 1 cup frozen shelled edamame beans <\/span><\/p>\n 1 cup snow peas or snap peas <\/span><\/p>\n 1\/2 cup reduced-sodium chicken broth <\/span><\/p>\n 1 teaspoon extra-virgin olive oil <\/span><\/p>\n 1 tablespoon minced fresh ginger <\/span><\/p>\n 2 cloves garlic, minced <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In medium bowl, combine beef strips and soy sauce; toss to coat. Set aside. \u00c2\u00a0<\/span>In small bowl, combine sesame oil, vinegar, oyster sauce, sugar substitute, and cornstarch; set aside. \u00c2\u00a0<\/span>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. \u00c2\u00a0<\/span>Add beef and sesame sauce to skillet, still over medium heat. Cook to warm through, stirring often, until sauce thickens. Serve immediately. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00c2\u00a0 In medium bowl, combine beef strips and soy sauce; toss to…<\/p>\n