Monday, August 2, 2010


Beef, snap pea, and asparagus stir-fry

1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
3/4 pounds NY strip steak
Course salt
1 tablespoon vegetable oil
1 bunch asparagus (cut in 2 inch lengths)
6 ounces snap peas
1 garlic clove, minced
1 tablespoon peeled minced fresh ginger
1 teaspoon fresh lime juice
2 tablespoons torn fresh basil leaves

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.  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 get too dark), until vegetables are crisp-tender, about 4 minutes.  Add soy mixture and cook about 10 seconds.  Remove skillet from heat and stir in lemon juice and basil.  Toss steak with vegetables; serve  with rice and lemon wedges.