Stir-Fried Szechuan Steak on Rice

Stir-Fried Szechuan Steak on RiceRecipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
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.


4 servings

Recipe from

Cooking Light

Recipe Time

Prep: 31 Minutes

Nutritional 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


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


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 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.