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.
Everyday Food, June 2010
- Prep Time 15 minutes
- Total Time 15 minutes
- Serves 4
- 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 (http://www.marthastewart.com/332284/pork-chops-with-pineapple-and-rice)
- 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.
- 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.
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