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.
What I liked most about this was how easy and fast it was to put together. It was tasty too - nothing majorly special or unique, but it was good and it was easy. I'll do it again, but I think next time I might experiment with the sauce a bit, perhaps using half soy sauce and half broth. The soy sauce made it a little strong, overpowering the other flavors. Otherwise, it was just fine as is. Good quick fall back recipe.
Made to recipe, except used "normal" rice rather than boil-in-bag and used snow pea pods rather than sugar snap, because that's what we had in the fridge. If we made this again, might reduce the soy with water or broth. Easy prep, came together quickly.
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