Combine sauce ingredients & set aside. Spray a skillet with nonstick cooking spray & 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 Saturdays 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 Ive accounted for that in the quantities shown here. It was easy to make & quite good." - Lisa Posted to CHILE-HEADS DIGEST V3 #,
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