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Szechuan Beef And Rice

beef - other, stirfry - beef

1/2 cup long-grain white rice
1 teaspoon crushed red pepper
1 tablespoon low-salt soy sauce
2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup non fat low-salt chicken broth
1 teaspoon cornstarch
vegetable oil spray
1/2 pound flank steak with all fat removed
1 tablespoon chopped fresh ginger or
1 teaspoon ground ginger
4 sliced scallions; divided
1 carrot; thinly sliced
1 stalk celery; thinly sliced
1 teaspoon sesame oil
1 cup frozen peas
salt
freshly ground black pepper

Bring a large pot with 2 to 3 litres of water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain; rice should be cooked through, but not soft. Drain into a colander in the sink. Run hot water through rice and stir with a fork. Set aside. Mix red pepper, soy sauce, sugar, tomato paste, chicken broth and cornstarch together and set aside. Remove as much fat as possible from meat and cut into very thin strips about 2 inches long. Spray wok or skillet with vegetable oil spray and heat. When smoking, add beef, ginger, 2 sliced scallions, carrots and celery Stir fry 2 minutes and move to side of pan. Pour sauce into centre of pan. Stir the beef and vegetables into the sauce and toss over heat for 1 minute. Remove; meat and sauce to a plate. Add sesame oil to wok. When oil is hot, add remaining scallions, rice and frozen peas. Toss 1 minute. Add salt and pepper to taste. Serve rice with meat and sauce spooned on top.

Contributor: Six O'Clock Solutions - Edmonton Journal

Yield: 2 servings

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