This recipe is one of our favorites, and it pairs beautifully with a good red wine! Start with some high-quality New York Strip steak. Sure, it's usually a little more expensive but preparing it this way helps stretch it out. (We usually end up with left-overs for the next day's lunch).
Szechuan Steak Stir Fry
with white rice
New York Strip
Red Pepper Flakes
Asian Sesame Dressing
Slice the steak into thin strips, trimming off excess fat.
Mince 4 cloves of garlic.
Mix the minced garlic, ¼ tsp crushed red pepper, and the sliced steak in a small bowl.
Prepare the marinade/sauce by mixing 3 tbsp hoisin sauce, 2 tbsp soy sauce, ¼ cup asian sesame dressing, 2 tsp sesame seeds, and 2 tsp corn starch in a small bowl.
Chop 4 green onions. Discard the bulbs.
Heat 2 tsp of vegetable oil in a medium saucepan or wok on medium-high.
Stir in the steak, and cook it until it is evenly browned. Stir occasionally. Remove steak from pan when done, but do not drain any juices from the pan.
Stir fry 1½ cup matchstick carrots with 1 tbsp soy sauce for about 2 minutes.
Stir the cooked steak back in along with the marinade/sauce mixture you prepared in step 4. Add a dash of salt and pepper if needed. Stir fry another 1-2 minutes.
Stir in the chopped green onions, then remove from heat.
Serve on a bed of white rice.