Friday, March 09, 2007

Stir-fried steak in a snap...

As we head for the airport early in the morning tomorrow, you can imagine today was just as busy as yesterday since we had to get the pups over to the "doggy resort" and get things finished up around the house. I went for another quick-to-prepare dinner with a recipe for Stir-Fried Szechuan Steak on Rice.

Thin sliced flank steak, cut across the grain to keep the meat tender, is tossed with minced garlic and spicy crushed red pepper. Rather than using a mild canola oil, toasted sesame oil is heated to cook this dish, which will lend a darker nutty flavor. Fresh crunchy sugar snap peas are the first addition to the hot oil, quickly followed by the steak mixture. A mixture of salty soy sauce, cornstarch and a dash of sugar is added into the pan and quickly thickens up to form a light glossy sauce to coat the peas and steak. If you prefer dishes like this fairly saucy, especially being served over rice, you may want to make 1 1/2 times the soy sauce mixture. As is, there is just enough to completely coat the ingredients and have just a little extra. For a bit of texture, crunchy chopped peanuts are scattered over the top of the plated dish to finish. Now, even though I decided to serve this over fragrant brown jasmine rice (feel free to use whatever rice calls to you if you make this), I'll stand by the quick-to-prepare part as I was able to let the rice cook away without having to tend to it.


  1. That looks yummy! My kids would love it. I'll have to give that a try.

  2. Tammy - We both really enjoyed this dish... especially with how quick it all came together!