Stir-Fried Szechuan Steak on Rice

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.

Yield: 4 servings
Recipe from Cooking Light

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 363
  • Calories from fat: 29%
  • Fat: 11.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 2g
  • Protein: 29.8g
  • Carbohydrate: 31g
  • Fiber: 2.1g
  • Cholesterol: 37mg
  • Iron: 3.4mg
  • Sodium: 641mg
  • Calcium: 64mg

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

Preparation

  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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