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.

Recipe by Cooking Light March 2007

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

total:
31 mins
prep:
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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