Beef, Snap Pea and Asparagus Stir-Fry
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|1 tablespoonsoy sauce|
|1 teaspoonrice vinegar|
|3/4 lbNew York Strip Steak|
|salt; to taste|
|1 tablespoonvegetable oil|
|1 bunchasparagus; ends trimmed|
|6 ouncessnap peas|
|1 clovegarlic; minced|
|1 tablespoonfresh ginger; minced|
|1 teaspoonlemon juice|
|2 tablespoonsfresh basil; sliced thin|
|1 cuprice; cooked|
Beef, Snap Pea and Asparagus Stir-Fry Preparation
In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a wok (or large skillet), 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 over rice.
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Beef, Snap Pea and Asparagus Stir-Fry Reviews
It was pretty good. I like stronger flavors than the recipe directed so I added more rice vinegar and a dash more soy. I omitted the rice.
1 years, 1 months, 2 weeks, 4 days, 8 minutes ago
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