Beef, Snap Pea, and Asparagus Stir-Fry

Prep Time:
15 mins
Total Time:
15 mins

Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.


  • 1 tablespoon soy sauce

  • 1 teaspoon rice vinegar

  • 1 teaspoon sugar

  • ¾ 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.

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