New This Month

Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2010


  • 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


  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.

Reviews Add a comment

  • funtimesmama
    4 DEC, 2013
    This is seriously an awesome recipe. The beef cooking technique is perfect. When I cooked the beef, I also slathered it in ginger powder. Make double the sauce - mushrooms are great in this, too.
  • 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?
    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.