Recipes Ingredients Meat & Poultry Beef Recipes Flank Steak with Snap-Pea and Asparagus Stir-Fry 3.6 (9) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 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. Ingredients 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 ½ teaspoon red-pepper flakes 2 tablespoons soy sauce 2 tablespoons rice vinegar Directions 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. Rate it Print