3 tablespoons rice vinegar, divided
2 tablespoons low-sodium soy sauce, divided
1 (1lb) flank steak, trimmed and thinly sliced across grain
2 teaspoons sugar
2 teaspoons hoisin sauce
¼ teaspoon salt
¼ teaspoon crushed red pepper
2 teaspoons toasted sesame oil, divided
1 cup chopped onion
1 teaspoon bottled minced ginger
½ teaspoon minced garlic
1 cup chopped red bell pepper
½ cup matchstick-cut carrot
1 (8oz) package fresh sugar snap peas
1/3 cup chopped green onions

3 tablespoons rice vinegar, divided 2 tablespoons low-sodium soy sauce, divided 1 (1lb) flank steak, trimmed and thinly sliced across grain 2 teaspoons sugar 2 teaspoons hoisin sauce 2 teaspoons toasted sesame oil, divided 1 cup chopped onion 1 teaspoon bottled minced ginger 1 cup chopped red bell pepper 1 (8oz) package fresh sugar snap peas 1/3 cup chopped green onions

1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon 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 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.