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Szechuan hot and spicy steak with brown and wild rice

This calls for a 10 oz bottle of San-J, Gluten-free Szechuan Hot and Spicy Marinade and Stir Fry sauce. But you can substitute any gf soy based sauced, preferably hot and spicy...but you can keep it mild by just using plain soy sauce. I had no clue how hot this sauce was and added a few hot pepper flakes.  Whooooo boy!  If you prefer not spicy, either dilute the szechuan sauce with soy sauce or just use soy sauce.  (When my kids were little, I used to make a dish like this using the leftover roast beef we had that week, but since I don't make roast beef anymore, I bought the meat already cut into small pieces.)  You can make this with chicken, shrimp, whatever.  It's kind of fool proof.  Just don't make it too salty or too hot. You can always add salt and spice, but you can't temper it down.

Sauteed   (aka stir fry)  slivers (small pieces) of steak or London Broil in a large, deep pot, in just a little hot vegetable oil (enough oil to just coat the bottom of pan).  Saute three smushed, diced cloves of garlic with it. I don't usually cook with salt, but I do use some salt when I saute, because it is supposed to keep it from splattering, so add a bit. I  also added some pepper...generous amount and the few infamous and unnecessary pepper flakes. (Live and learn!)

Cook until meat is nearly done...not pink anymore. 
I cooked up just under 2 lbs  for 4-6 servings.  

When the meat is almost done, but not falling apart, I added the bottle of sauce and stirred in whatever combinations of vegetables you may have or that look fresh in the store. I used
1. About a half cup to a cup diced celery (One stalk, maybe)
2. A small head of savoy cabbage, sliced up in slivers.  (It's the wrinkly looking cabbage. Chinese cabbage is good, too.)
3. Two large onions, sliced up in chunks.
4. One small to medium package of sliced, fresh button mushrooms.
5. One package of sugar snap beans. 
5. One sliced up red pepper.
6. About a cup of broccoli that I had left over from last night's dinner.

Stir occasionally, as this cooks down, to make sure the sauce coats everything.

You can use a variety of stuff with this...canned Asian vegetables, frozen corn niblets or baby corn, frozen peas, slivers of carrots.  Whatever.

While this was cooking, I made Emerill Lagasse's version of 22 minute rice...in a large  frying pan.  Since I don't eat white rice anymore (high glycemic), I used brown rice and wild rice.  More brown than wild.  I saute a diced up onion.   Sprinkle in salt and pepper.  When the onion is softened and transparent, add enough brown rice for the amount of portions you want (I'm betting I used 2 cups of rice total), and stir into the oil and onion. Then add enough water to cover the rice (be careful of the sizzle).  Bring to a boil, then simmer and cook uncovered for 22 minutes....which was basically how long it took me to make the meat meal.  You may have to add water and stir occasionally, but by 22 minutes, the water will be absorbed and rice will be done.  

About five minutes before serving, I covered both pots and let them sit, with the flame off. That seemed to finish everything off.  You may not need to do this.

Enjoy.



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