This was really good & made nice leftovers. I can't believe how simple the sauce is to make! Substituted brown rice, which I'd do again.
Stir-Fried Szechuan Steak on Rice
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.
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- 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
- 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.
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