This recipe came from (can you guess?) Cooking Light. I hardly ever book steak in my apartment, save for meatloaf patties and the occasional special filet mignon night :-). But this looked too good to pass up! The flank steak took minutes to cook and was so flavorful with the soy sauce mixture. Enjoy!

Stir-Fried Szechuan Steak on Rice
Serves 4

1 (3 1/2-ounce) bag boil-in-bag rice
1 (1-pound) flank steak, trimmed
1 teaspoon minced garlic (about 2 cloves)
1/2 teaspoon crushed red pepper
1/4 cup low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons dark sesame oil
2 cups fresh sugar snap peas, trimmed (about 8 ounces)
1/4 cup chopped fresh cilantro (I didnt use this)
3 tablespoons chopped dry-roasted peanuts

Cook rice according to package directions, omitting salt and fat. Set rice aside, and keep warm.

Cut steak diagonally across grain into 1-inch-thick slices. Combine steak, garlic, and pepper in a bowl; toss well to coat. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.

Heat sesame oil in a large nonstick skillet over medium-high heat. Add sugar snap peas to pan, and stir-fry 1 minute. Add meat mixture to pan, and stir-fry 2 minutes. Add soy sauce mixture to pan; stir-fry 1 minute or until sauce is slightly thick. Place about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups steak mixture. Sprinkle each serving evenly with 1 tablespoon chopped cilantro and 2 1/4 teaspoons chopped peanuts.

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