Stir-Fried Szechuan Steak on Rice-CL-3/07

[Terrytx]

We really liked this. It was easy to do. I did up the sauce by half. Just seems like most CL recipes don't have enough for us. I served it with a recipe posted by jinjimmerjim-Three Minute Baby Bok Choy-which was also very good.

[Peggy]

Glad to hear that you liked this one, Terry. I was thinking about making it next week sometime.

Peggy

[rjbq]

Did anyone else notice that the recipe said: "Cut steak diagonally across grain into 1-inch-thick slices." Maybe I am reading and interpreting that wrong, but the accompanying photo doesn't look like "1-inch-thick slices". What am I missing?

[Terrytx]

I noticed, but went ahead and sliced it thin like most recipes call for.

[LLR]

Thanks for the review, I have this on my list to make for dinner next week, can't wait to try it!

[Andrea_2]

I thought this was excellent! I did increase the sauce a bit, but the flank steak I had was also a little bigger than what the recipe called for, so I guess it wasn't really that much of an increase. I skipped the cilantro because I got lazy and didn't feel like chopping it, and I also omitted the peanuts because I thought I had some in the pantry, but didn't. It was still so good and flavorful. Next time I'll make it with the cilantro and peanuts, and it will probably be even better.

[jadenegro]

We made this last night. I really liked the flavor (well, followed the directions except doubled teh red pepper). I do agree the instructions are a little odd so I copied the recipe for reference. If I made this again, I would put the steak in teh pan first, then the peas. My peas were a little overdone. Or I guess cooking the peas, removing them, and then cooking the steak would be even better. That way they could both be done the way you liked them.

Stir-Fried Szechuan Steak on Rice
From


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. Total time: 31 minutes.

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

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

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 363(29% from fat); FAT 11.8g (sat 3.6g,mono 5.5g,poly 2g); PROTEIN 29.8g; CHOLESTEROL 37mg; CALCIUM 64mg; SODIUM 641mg; FIBER 2.1g; IRON 3.4mg; CARBOHYDRATE 31g

Karen Levin
Cooking Light, MARCH 2007

[cumulus]

We made this last night. I really liked the flavor (well, followed the directions except doubled teh red pepper). I do agree the instructions are a little odd so I copied the recipe for reference. If I made this again, I would put the steak in teh pan first, then the peas. My peas were a little overdone. Or I guess cooking the peas, removing them, and then cooking the steak would be even better.

Thanks for the tip! This is on my menu this week, and I kind of questioned the length of time the peas were in there as well. I don't like soggy peas :)

[LLR]

I made this for dinner a few nights ago, we really liked it, it was a very quick and easy dish to pull together. I posted my picture on my blog along with the recipe. I was unable to get the fresh snap peas so I had to adjust by using a frozen mix of snap peas and carrots, onion, and mushrooms in their place. I still added the peas first in their frozen state and followed the rest of the recipe. I also increased the sauce to 1 1/2 times total. We enjoyed it.

[Peggy]

I thought this was excellent! I did increase the sauce a bit, but the flank steak I had was also a little bigger than what the recipe called for, so I guess it wasn't really that much of an increase.


Ditto! I also skipped the cilantro, added extra garlic and I used frozen sugar snap peas instead of fresh. Great flavor for very little prep time and minimal ingredients.

Peggy

[cangoss]

This was our dinner last night. I thought it was really good for the amount of time it took. If I did it again, I would cook the veggies and meat separately (I used half as much meat and added broccoli) because it was too hard to get them both cooked perfectly together, and DH hates overcooked sugar snap peas. I also doubled the (bottled!) garlic.

[Joyce]

My ddl made this last night. She doubled the sauce and added about 4 tablespoons of oyster sauce to give it more depth. It was absolutely wonderful.

[Lisa W]

I made this last night and we really enjoyed it. I doubled the garlic and doubled the red pepper. I had steamed broccoli on the side.

Definately a keeper for a quick weeknight supper.