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