Preparation:
Combine sauce ingredients and set aside.
Spray a skillet with nonstick cooking spray and stir fry meat until no longer pink. Drain juices. Add sauce to skillet. Bring to a boil, reduce heat, and simmer a few minutes.
Serve over rice.
Source: Lisa Clarke, very loosely based on "Szechuan Steak" recipe on back of McCormick Szechuan Seasoning sample packet.
Notes from the Chef: "This was Saturday's experiment. It was pretty good! I adapted the sauce from a marinade, and as a result, the spices were a little too overpowering, but I think I've accounted for that in the quantities shown here. It was easy to make and quite good |
