Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Karen Levin
Recipe by Cooking Light March 2007

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary test

prep:
31 mins
total:
31 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat. Set rice aside, and keep warm.

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  • 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.

Nutrition Facts

363 calories; calories from fat 29%; fat 11.8g; saturated fat 3.6g; mono fat 5.5g; poly fat 2g; protein 29.8g; carbohydrates 31g; fiber 2.1g; cholesterol 37mg; iron 3.4mg; sodium 641mg; calcium 64mg.
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