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Beef, Snap Pea, and Asparagus Stir-Fry

Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.
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Beef, Snap Pea, and Asparagus Stir Fry

Everyday Food editor Sarah Carey shows you the trick to making perfect Asian-inspired stir-fry at home. You may never need that takeout menu again.

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    Everyday Food, June 2010
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    Ingredients

    • 1 tablespoon soy sauce
    • 1 teaspoon rice vinegar
    • 1 teaspoon sugar
    • 3/4 pound boneless New York strip steak, thinly sliced
    • Coarse salt
    • 1 tablespoon vegetable oil
    • 1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
    • 6 ounces snap peas
    • 1 garlic clove, minced
    • 1 tablespoon peeled minced fresh ginger
    • 1 teaspoon fresh lemon juice, plus lemon wedges for serving (optional)
    • 2 tablespoons torn fresh basil leaves
    • Reserved cooked rice from Pork Chops with Pineapple and Rice

    Directions

    1. In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.

    2. Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

    Recipe Reviews

    Reviews (2)

    • ConnieMax
      27 Aug, 2012

      Sarah: Your daily videos are great! This Beef, Snap Pea, and Asparagus Stir-Fry looks delicious but my daughter is highly allergic to soy. Any soy-free versions for the sauce in this recipe?
    • dalal-
      27 Aug, 2012

      Hi Sarah, Love your videos!

      I have a question, my son is allergic to soy, is there a way I can make this meal using another kind of sauce. I know that soy sauce is very important in the Chinese cuisine but I thought you might have a way to do that. Thank you.

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