Stir-Fried Szechuan Steak

I found this in a 2007 issue of cooking light and finally got around to trying it. It was awesome!! I didn't use the fresh cilantro that is added at the end and I didn't really agree with their cook time of 2 minutes on the beef so I cooked mine until the outsides were no longer pink probably 6 to 8 minutes or so. I did find it a little bit saucy so I am personally going to lower the soy sauce by 1 tablespoon next time I make it but, it is definitely a keeper.

• Ready In: 20 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb  flank steak, trimmed
• 1  teaspoon  minced garlic or 2  garlic cloves, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 cup soy sauce
• 2  teaspoons cornstarch
• 1  teaspoon sugar
• 2  teaspoons  dark sesame oil
• 2  cups sugar snap peas, trimmed
• 1⁄4 cup fresh cilantro, trimmed
• 3  tablespoons  dry roasted peanuts, chopped

Directions

1. Cut steak diagonally across the grain into 1-inch-thick slices.
2. Combine steak, garlic, and red pepper in a bowl; toss well to coat.
3. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.
4. Heat sesame oil in a large nonstick skillet over medium-high heat; add snap peas to pan, and stir-fry 1 to 2 minutes.
5. Add meat mixture to pan, and stir-fry 2 to 4 minutes.
6. Add soy sauce mixture to pan, and stir-fry 1 to 2 minutes or until sauce is slightly thick.
7. Top each serving with 1 tablespoon fresh cilantro and 2 1/4 teaspoons chopped peanuts.