Beef, snap pea, and asparagus stir-fry
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
3/4 pounds NY strip steak
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.