Flank Steak with Snap-Pea and Asparagus Stir-Fry

When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2008


  • 1 cup long-grain white rice
  • 1 tablespoon vegetable oil, such as safflower
  • 1 pound flank steak
  • Coarse salt and ground pepper
  • 8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
  • 1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar


  1. Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper; cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent with foil (reserve skillet).

  2. Place snap peas, asparagus, garlic, red-pepper flakes, and 1/4 cup water in skillet. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine.

  3. Slice steak thinly across the grain. Serve steak, vegetables, and rice drizzled with pan juices.


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