Asparagus-Snap Pea StirFry1 tsp soy sauce
1 tsp rice vinegar
1 tsp sugar
¾ lb boneless New York strip steak, thinly sliced
1 Tbsp vegetable oil
1 bunch asparagus, trimmed into 2 inch pieces
6 oz. snap peas
1 garlic clove, minced
1 Tbsp fresh ginger, minced
1 tsp lemon juice
2 Tbsp fresh basil, torn
Cooked brown rice
- In a small bowl, combine soy sauce, vinegar and sugar. Set aside. Season steak with salt and heat in a large skillet that has a tbsp of oil in it. Cook steak about 2 minutes on one side, flip and cook until cooked through. Transfer to a bowl.
- Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly, about 4 minutes. Add a little water if the pan gets too dark. Add soy mixture and cook about 30 more seconds. REmove skillet from heat. Stir in lemon juice, basil and steak. Serve over cooked rice.