Friday, May 06, 2005

Stir-Fried Szechuan Steak on Rice

Stir-Fried Szechuan Steak on Rice (Adapted from CL)

16 ounces trimmed flank steak, cut diagonally into thin strips across the grain
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/4 cup soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon toasted sesame oil
2 cups fresh sugar snap peas, trimmed
2 cups cooked brown jasmine rice
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts

In a medium bowl, toss together strips of steak, garlic and pepper.

In a small bowl, whisk together soy sauce, cornstarch and sugar.

In a large skillet, heat oil over medium-high heat. Add peas and cook for 1 minute. Stir in meat mixture and cook 2 minutes, stirring constantly. Pour in soy sauce mixture and cook until sauce is slightly thick, about 1 minute more. Scoop about 1/2 cup rice between 4 plates and evenly divide the beef/pea mixture on top of the rice. Scatter each with fresh cilantro and chopped peanuts to serve.

Makes 4 servings.

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  1. Glad to see this review, as I am having this for dinner myself tonight! I am glad I read your post too as I will surely use the sauce addition for our liking, although CL recipes always seem to not have enough.

  2. Laurie - I hope you liked the results!