Stir-Fried Szechuan Steak on Rice

Ingredients:
1 (3 1.2 oz.) bag boil in a bag rice
1 (1 lb) flank steak, trimmed
1 t. minced garlic (about 2 cloves)
1/2 t. crushed red pepper
1/4 c. low-sodium soy sauce
2 t. cornstarch
1 t. sugar
2 t. dark sesame oil
2 c. fresh or frozen sugar snap peas, trimmed
1/4 c. chopped cilantro
3 T. chopped dry-roasted peanuts

1. Cook rice according to package directions. Set aside and keep warm.
2. Cut steak diagonally across grain into 1-in. 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 and stir-fry 1 minute or until soy sauce is slightly thick. Place about 1/2 c. rice on 4 plates and top each serving with about 1 1/4 c. steak mixture. Sprinkle each serving evenly with 1 T. cilantro and 2 1/2 t. chopped peaunuts.

This recipe is from Cooking Light/ March 2007

Calories: 363; Fat 11.8 g., Protein 29.8 g., Carbs. 31 g.