Beef, snap pea, and asparagus stir-fryPosted: May 20, 2010
H and I aren’t the biggest stir-fry fans. We find it to be too heavy, too salty, etc..but when I came across this recipe, I decided to give it one more try. We loved this recipe!! I did use low-sodium products, and fresh ingredients! This was a great weeknight meal that was on the table in about 20 mins and SCORE it is a clean eating meal too. This recipe was found in the latest issue of the Everyday Food Magazine!
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sugar
3/4 lb boneless NY strip steak thinly sliced
1 tbsp veg oil
1 bunch of asparagus trimmed, cut into 2 inch lengths
1 garlic clove minced
1 tbsp minced fresh ginger
1 tsp fresh lemon juice
2 tbsp torn fresh basil
cooked rice-I used a cup brown rice for both H and I
In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high heat. Cook steak, undisturbed, until brown on one side. 2 minutes flip and cook until cooked through. 30 seconds. Transfer to a bowl.
Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly until vegs 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 vegs, serve with rice.