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STIR-FRIED SZECHUAN STEAK ON RICE

1 (3 1/2 OZ) Bag Boil in Bag Rice
1 (1 POUND) Flank Steak, trimmed
1 Teaspoon Minced Garlic
1/2 Teaspoon Crushed Red Pepper
1/4 Cup Low Sodium Soy Sauce

2 Teaspoons Cornstarch
1 Teaspoon Sugar
2 Teaspoons Dark Sesame Oil
2 Cups Fresh Sugar Snap Peas, trimmed
1/4 Cup Chopped Fresh Cilantro
3 Tablespoons Chopped Dry Roasted Peanuts

Cook Rice according to package directions, omitting salt and fat. Set Aside and Keep warm. Cut Steak Diagonally across the grain into 1" thick slices. Combine Steak with garlic and pepper in a bowl. Toss well to coat. Combine soy sauce and Cornstarch in a small bowl, stirring with a whisk to keep smooth. Heat oil in a pan on medium heat. Add Sugar Snap Peas, stir fry 1 minute. Add meat and stir fry 2 minutes. Add Soy Sauce Mixture to Pan, stir fry until thick. Place 1/2 cup rice on each of 4 plates. Top with 1 1/4 Cup stir fry mixture. Sprinkle evenly with cilantro and peanuts. Serve.

SERVINGS 4; CALORIES 363; FAT 1.8 g; PROTEIN 29.8 g; CARBS 31 g;
FIBER 2.1 g; CHOL 37 mg; IRON 3.4 mg; SODIUM 641 mg; CALC 64 mg

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Updated 08/01/05