Stir-Fried Szechuan Steak |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this in a 2007 issue of cooking light and finally got around to trying it. It was awesome!! I didn't use the fresh cilantro that is added at the end and I didn't really agree with their cook time of 2 minutes on the beef so I cooked mine until the outsides were no longer pink probably 6 to 8 minutes or so. I did find it a little bit saucy so I am personally going to lower the soy sauce by 1 tablespoon next time I make it but, it is definitely a keeper. Ingredients:
1 lb flank steak, trimmed |
1 teaspoon minced garlic or 2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
1/4 cup soy sauce |
2 teaspoons cornstarch |
1 teaspoon sugar |
2 teaspoons dark sesame oil |
2 cups sugar snap peas, trimmed |
1/4 cup fresh cilantro, trimmed |
3 tablespoons dry roasted peanuts, chopped |
Directions:
1. Cut steak diagonally across the grain into 1-inch-thick slices.
2. Combine steak, garlic, and red pepper in a bowl; toss well to coat.
3. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.
4. Heat sesame oil in a large nonstick skillet over medium-high heat; add snap peas to pan, and stir-fry 1 to 2 minutes.
5. Add meat mixture to pan, and stir-fry 2 to 4 minutes.
6. Add soy sauce mixture to pan, and stir-fry 1 to 2 minutes or until sauce is slightly thick.
7. Top each serving with 1 tablespoon fresh cilantro and 2 1/4 teaspoons chopped peanuts.
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