Spicy Szechuan Beef

Source: One Dish Meals Cookbook

This dish ends up being a fail. While it was edible and not completely horrible, I consider it a fail because I won't be willing to eat the leftovers, and I certainly don't plan on making this meal again. The problem was simply the Szechuan sauce. Pure heat, and that was using half of the amount the recipe called for.

As always, changes are in bold.

Ingredients

• 2 cups uncooked instant rice
• 2 cups water
• 3/4 extra-lean ground beef (used a full pound)
• 1 1lb pkg frozen broccoli florets, carrots and water chestnuts (the only mix I could find had cauliflower and no water chestnuts)
  
• 4oz fresh snow pea pods, trimmed (used frozen)
• 1/2 cup purchased Szechuan spicy stir-fry sauce (used about 1/4 cup)
• 3 Tb dry roasted salted peanuts

Preparation

• Cook rice in water as directed on package.
• In large skillet or wok, brown ground beef over medium-high heat until thoroughly cooked.
• Remove from skillet; drain on paper towels.
• In same skillet, combine frozen vegetables, pea pods, and stir-fry sauce; mix well.
• Reduce heat to medium; cover and cook 7-10 minutes or until vegetables are crisp-tender, stirring occasionally.
• Return beef to skillet; mix well.
• Cook until thoroughly heated.
• Stir in peanuts.
• Serve over rice.

Next Time- As I said there won't be a next time. The only thing that would make this meal re-doable is a different sauce. The spicy Szechuan sauce didn't give much flavor, just heat.