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Stir-Fried Szechuan Steak On Rice

Servings 4
Calories 279 kcal
Author Karen Levin, Cooking Light , MARCH 2007

Ingredients

  • 3 1/2 ounces boil-in-bag rice
  • 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

Instructions

  1. Cook rice according to package directions, omitting salt and fat. Set rice aside, and keep warm.
  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.
  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.
Nutrition Facts
Stir-Fried Szechuan Steak On Rice
Amount Per Serving
Calories 279 Calories from Fat 117
% Daily Value*
Fat 13g20%
Cholesterol 48mg16%
Sodium 650mg28%
Carbohydrates 13g4%
Fiber 1g4%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.