Thursday, April 12, 2007
Stir Fried Szechuan Steak on Rice
1 1/2 cups brown rice
1 pound flank steak, trimmed
2 cloves minced garlic
1/2 teaspoon crushed red pepper
1 teaspoon sugar
2 teaspoons dark sesame oil
2 cups fresh sugar snap peas, trimmed
1/4 cup chopped fresh cilantro
3 tablespoons chopped dry-roasted peanuts
Cook rice, omitting salt and fat. Set aside, keep warm.
Cut steak diagonally across grain into 1 inch thick slices. Combine with garlic and crushed red pepper in a bowl; toss well to coat.
In a separate bowl, combine cornstarch and sugar, then add soy sauce. Whisk until smooth. Set aside.
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, or until browned on both sides. Add soy sauce mixture to pan; stir fry 1 minute or until sauce is slightly thick.
Place a serving of cooked rice on each plate; top each serving with steak mixture. Sprinkle each serving with chopped cilantro and chopped peanuts.