Stir-Fried Szechuan Steak on Rice

  • carolfitz Posted: 11/06/08
    Worthy of a Special Occasion

    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.

  • veryslowcook Posted: 06/17/10
    Worthy of a Special Occasion

    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.

  • JaneneRenee Posted: 04/19/10
    Worthy of a Special Occasion

    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.

  • cloebser Posted: 01/13/09
    Worthy of a Special Occasion

    Easy to make- added sliced onions - quick and delicious recipe

  • Mikala Posted: 03/21/10
    Worthy of a Special Occasion

    Great recipe. I would definitely double the soy sauce mixture. I used sticky rice with this recipe as I'm not a fan of boil-in-bag rice. Would definitely make this recipe again ... definite keeper.

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