Stir-Fried Szechuan Steak on Rice |
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Prep Time: 31 Minutes Cook Time: 0 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Dark sesame oil has a distinctive nutty flavor and aroma. You can find it in the Asian section of the grocery store or at specialty markets. Ingredients:
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 |
3 tablespoons chopped dry-roasted peanuts |
Directions:
1. Cook rice according to package directions, omitting salt and fat. Set rice aside, and keep warm.
2. 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.
3. Heat 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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