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Thread: Stir-Fried Szechuan Steak

  1. #1

    Default Stir-Fried Szechuan Steak

    Hi all,

    I tried this Cooking Light recipe for dinner last night, and it was very tasty!

    Enjoy,
    Christine

    Stir-Fried Szechuan Steak
    Core +
    4 Servings
    Adapted from Cooking Light, March 2007

    1 (1-pound) Core beef or steak, trimmed
    1 teaspoon minced garlic (about 2 cloves)
    1/2 teaspoon crushed red pepper
    1/4 cup low-sodium soy sauce
    2 teaspoons cornstarch (not Core)
    1 teaspoon sugar (use Core sweetener)
    2 teaspoons dark sesame oil (not Core)
    2 cups fresh sugar snap peas, trimmed (about 8 ounces)
    1/4 cup chopped fresh cilantro
    3 tablespoons chopped dry-roasted peanuts (count WAPS for optional peanuts)

    Cut steak diagonally across grain into 1-inch-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.

    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; stir-fry 1 minute or until sauce is slightly thick.

    Place about 1/2 cup brown rice or bulgur on each of 4 plates; top each serving with about 1 1/4 cups steak mixture. Sprinkle each serving evenly with 1 tablespoon chopped cilantro and 2 1/4 teaspoons chopped peanuts (optional).

    Yield: 4 servings
    208.2/169.5/144
    SW/CW/WW Goal (PG TBD)

  2. Default Re: Stir-Fried Szechuan Steak

    Made this one last week and it was super tasty!!
    Kate
    303/ 282 /150
    SW/ CW /GW

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