Since Matt moved down here from Montana, I think he really misses red meat.  So, once and a while I’ll make a meat dish, although I’m really more of a chicken and fish kinda girl.  On our honeymoon, we bought a Cooking for Two cookbook, and I’ve been trying to explore recipes out of it.  We’ve made the Szechuan Stir-Fried Steak a few times.  It’s pretty quick, easy, and yummy!

Szechuan Stir-Fried Steak

Recipe From “Cooking for Two: Perfect Meals for Pairs”

[ingredients title=”Ingredients”]

  • 2 tablespoons canola oil
  • 1 pound boneless sirloin steak, cut into 2×1/4×1/4 inch strips
  • 1/2 teaspoon hoisin or plum sauce
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon red pepper flakes
  • 6 ounces dried udon noodles
  • 2 teaspoons sesame oil
  • 2 large cloves garlic, sliced
  • 1 large yellow onion, sliced into thin rings, then halved
  • 1/2 red bell pepper, seeded and cut vertically into 1/4 inch slices
  • 1/2 yellow bell pepper, seeded and cut vertically into 1/4 inch slices
  • 1 cup snow peas, stemmed
  • 2 teaspoons minced fresh cilantro


Szechuan Stir-Fried Steak

[directions title=”Directions”]

  1. Heat 1 tablespoon of the canola oil in a large saute pan over medium-high heat until sizzling.  Add the steak and stir-fry until browned but still pink inside, about 4 minutes.  With a slotted spoon, transfer the steak strips to a plate.
  2. In a small bowl, combine the soy sauce, hoisin sauce, cornstarch, 5 tablespoons water, and the red pepper flakes.  Stir until the sauce is smooth.
  3. Fill a medium stockpot with water.  When the water boils, cook the noodles according to the package directions.  Drain and toss with 1 teaspoon of the sesame oil.
  4. In the same saute pan you used to cook the beef, heat the remaining tablespoon of canola oil and teaspoon of sesame oil for 1 minute over medium heat.  Add the garlic and saute for 1 to 2 minutes or until soft, then add the onions, red peppers, yellow peppers, snow peas, and 2 tablespoons water.  Cook for 3 minutes, or until the vegetables are beginning to soften but are still crisp.  Add the steak to the mixture and cook for 3 to 4 minutes, then add the sauce and stir-fry the vegetables and steak for an additional minute or until completely coated with the sauce.
  5. Divide the udon noodles between two large dinner plates.  Cover the noodles with the stir fry, drizzle any extra sauce over the top, garnish with cilantro, and serve.


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