Stir-Fried Szechuan Steak on Rice

9 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Melanie J. Clarke
Prep Time
31 Mins
Yield
4 servings
By Karen Levin
March 2007
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 363
  • Caloriesfromfat 29%
  • Fat 11.8g
  • Satfat 3.6g
  • Monofat 5.5g
  • Polyfat 2g
  • Protein 29.8g
  • Carbohydrate 31g
  • Fiber 2.1g
  • Cholesterol 37mg
  • Iron 3.4mg
  • Sodium 641mg
  • Calcium 64mg

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

jessoff's Review

cloebser
June 03, 2013
N/A

veryslowcook's Review

jessoff
June 17, 2010
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's Review

JaneneRenee
April 19, 2010
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.

Mikala's Review

veryslowcook
March 21, 2010
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.

cloebser's Review

carolfitz
January 13, 2009
Easy to make- added sliced onions - quick and delicious recipe

carolfitz's Review

Mikala
November 06, 2008
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.