Main dishes

Beef, Snap Pea, and Asparagus Stir-Fry

Perex text. Easy to prepare, around 500 Kcal of energy.Β There should be something because of index page…

Beef, Snap Pea, and Asparagus Stir-Fry

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  • 3/4 pound boneless New York strip steak, thinly sliced
  • 6 ounces snap peas
  • 1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • Coarse salt
  • 1 tablespoon vegetable oil
  • 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
  • Reserved cooked rice from Pork Chops with Pineapple and Rice



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.

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