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!
Recipe From “Cooking for Two: Perfect Meals for Pairs”
- 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
- 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.
- 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.
- 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.
- 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.
- 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.