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Stir-Fried Szechuan Steak on Rice

Photo: Randy Mayor; Styling: Melanie J. Clarke
Prep time 31 mins
Yield 4 servings
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

Nutrition Information

  • calories 363
  • caloriesfromfat 29 %
  • fat 11.8 g
  • satfat 3.6 g
  • monofat 5.5 g
  • polyfat 2 g
  • protein 29.8 g
  • carbohydrate 31 g
  • fiber 2.1 g
  • cholesterol 37 mg
  • iron 3.4 mg
  • sodium 641 mg
  • calcium 64 mg

How to Make It

  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.