Steak, Snap Pea and Asparagus Stir-Fry

We love stir-fries with lots of veggies and this one was everything it claimed to be—easy, fast and incredibly good. And is par for the course, we often make a few tweaks based on our own preferences or comments from other reviewers. In this case, we reduced the mirin (by half) which lends a sweet taste; instead we added chili garlic sauce for a more spicy note.

Several other alterations included increasing the amount of sirloin steak to 1.75 pounds (we wanted leftovers), adding a red bell pepper (great way to add a pop of color and more nutrients), increasing the snap peas to 12 ounces, and using a wok instead of a skillet. However, the recipe below is the Bon Appétit original.

You bet this was a keeper, and we totally enjoyed leftovers for lunch the next couple of days.

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Steak, Snap Pea and Asparagus Stir-Fry

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. sirloin steak
  • 1 Tbsp. cornstarch
  • 2 Tbsp. soy sauce, divided
  • 4 Tbsp. vegetable oil, divided
  • 8 oz. sugar snap peas
  • 1 bunch asparagus
  • 6 scallions
  • 1 2″ piece ginger
  • 3 Tbsp. mirin (Japanese rice wine); or 50-50 mix of mirin and chili garlic sauce
  • ¼ cup oyster sauce
  • 2 Tbsp. unseasoned rice vinegar
  • Kos

Directions

  1. Place 1 lb. sirloin steak on a cutting board and pat dry with paper towels. Slice meat crosswise as thinly as possible.
  2. Transfer steak to a medium bowl and add 1 Tbsp. cornstarch1 Tbsp. soy sauce, and 1 Tbsp. vegetable oil. Toss with tongs until meat is evenly coated.
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  3. Prep the rest of your ingredients: Trim ends of 8 oz. snap peas and remove any strings; transfer to another medium bowl. Snap woody ends off of 1 bunch asparagus and discard. Cut asparagus crosswise into 1″ pieces; transfer to bowl with snap peas.
  4. Trim both ends of 6 scallions and set aside 2 scallions for serving. Cut 4 remaining scallions crosswise into 1″ pieces and add to bowl with asparagus and snap peas.
  5. Scrub 2″ piece ginger under running water, then slice crosswise as thinly as possible; add to bowl with the other veggies.
  6. Combine 3 Tbsp. mirin, ¼ cup oyster sauce, 2 Tbsp. rice vinegar, and remaining 1 Tbsp. soy sauce in a glass measuring cup and stir with a spoon to incorporate.
  7. Heat 2 Tbsp. vegetable oil in a large skillet, preferably stainless steel, over medium-high. When oil shimmers across surface of skillet, add vegetable mixture. Cook, shaking skillet often, just until asparagus are tender but still retain a hint of crunch, about 3 minutes. Return vegetables to original bowl.
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  8. Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add steak, arranging slices in a single layer. Cook, undisturbed, until juices start to pool on surface of meat and underside is browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat.
    IMG_2653
    We had to sear the meat in two batches, putting the first batch in with the bowl with the cooked veggies.
    IMG_2655
  9. Immediately add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is fully cooked and sauce is thick and bubbling, 1–2 minutes more.
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  10. Remove from heat and let cool for a minute or two. Season stir-fry lightly with salt. Divide 2 cups cooked rice among plates. Spoon stir-fry over. Thinly slice reserved 2 scallions and scatter over.
    IMG_2663

http://www.lynnandruss.com

Adapted from a recipe by Claire Saffitz from Bon Appétit

2 thoughts on “Steak, Snap Pea and Asparagus Stir-Fry

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