I made this for the first time tonight and was impressed. Hopefully you enjoy it too. Sorry only half the picture shows up. I'm not sure why, but hopefully you can still see enough to get a feel for the food.
Beef, Snap Pea, and Asparagus Stir-Fry
Ingredients
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
3/4 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
Directions
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.
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.
* recipe from Martha Stewart Food
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