Szechuan-Style Stir-Fried Steak with Peppers, Onions and Snow Peas over Noodles

* 2 tbs canola oil
* 1 pound boneless sirloin steak cut into 3 by 1/4 by 1/4 inch strips
* 2 tbs soy sauce
* 1/2 tsp hoisin or plum sauce
* 1/2 tsp cornstarch
* 1/4 tsp red pepper flakes
* 6 oz dried udon noodles
* 2 tsp sesame oil
* 2 large cloves garlic, sliced
* 1 large yellow onion sliced into rings and halved
* 1/2 red bell pepper in 1/4 inch slices
* 1/2 yellow pepper, same
* 1 cup snow peas, stemmed
(garnish: cilantro)

Heat 1 tbs of the canola oil in a large saute pan over medium-high heat until sizzling. Add the steak and stir-fry until browned but still pink inside, about 4 min. With a slotted spoon, transfer to plate.

In a small bowl, combine soy sauce, hoisin sauce, cornstarch, 5 tbs water, and the red pepper flakes. Stir until sauce is smooth.

Fill a medium stockpot with water. When the water boils, cook the noodles according to the package directions. Drain and toss with 1 tsp of the sesame oil.

In the same pan, heat the remaining tbs of canola oil and tsp of sesame oil for 1 min over medium heat. Add the garlic and saute for 1 to 2 min, or until soft, then add the rest of the vegetables, and two tbs water. Cook for 3 min, or until the vegetables are beginning to soften, but still crisp. Add the steak and cook for 3-4 min. Then, add the sauce and stir-fry the vegetables and steak for an additional minute or until completely soaked in sauce.

Divide the udon noodles between two large dinner plates. Cover the noodles with the stir fry, drizzling extra sauce over the top. Garnish.

Steak with Mixed Peppercorns and Pomegranate Glaze

* 1 1 1/4-pound top sirloin steak (about 1 inch thick)
* Peppercorn mélange, coarsely ground
* 1 1/2 teaspoons chopped fresh rosemary
* 2 1/2 teaspoons olive oil, divided
* 1 cup pomegranate juice
* 4 teaspoons (packed) golden brown sugar
* 2 1/2 teaspoons balsamic vinegar, divided
* 4 cups arugula

Sprinkle steak very generously with coarsely ground peppercorn mélange and salt. Sprinkle each side of steak with half of chopped rosemary. Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add steak; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to platter. Add pomegranate juice, golden brown sugar, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.

Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl; season to taste with salt. Divide arugula evenly among 4 plates. Slice steak; divide and arrange alongside arugula. Drizzle glaze generously around steak and serve.