Recipes Ingredients Meat & Poultry Beef Recipes Flank Steak with Snap-Pea and Asparagus Stir-Fry 3.6 (9) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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