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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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 46.8mg||14 %|
|Sodium 92.1mg||3 %|
|Potassium 770.6mg||20 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 19.4g|
|Protein 24.3g||35 %|
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Calories per serving: 229
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