In the Kitchen with Cecil
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Molly's Szechuan Steak Stir Fry over Rice
1 (1lb) Flank Steak, trimmed
1 teaspoon minced garlic(about 2 cloves)
1/2 teaspoon crushed red pepper( you can add more if you like it SPICY)
1/4 cup low sodium soy sauce(regular works just as well I prefer the low sodium)
2 teaspoons corn starch
1 teaspoon sugar
2 teaspoons dark sesame oil
2 cups fresh sugar snap peas ,trimmed
1/4 fresh cilantro
optional:
3 tablespoons chopped dry roasted peanuts for garnish
Cook White Rice (enough for 2 cup servings) according to package directions
Cut steak diagonally across the grain into 1in thick slices. Combine steak, garlic, and pepper in a bowl and toss well to coat. Combine soy sauce, cornstarch, and sugar in a small bowl and stir until smooth.
Heat sesame oil in a large nonstick skillet or frying pan over medium heat. Add sugar snap peas to pan and stir- fry for 1 min. Next Add meat mixture to pan and stir-fry 2 min .
Place 1/2 cup of rice on each of 4 plates and top each serving with 1 1/4 cups steak mixture.
Sprinkle each serving evenly with 1 tablespoon finely chopped cilantro and 2 1/4 teaspoons chopped peanuts.
