To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Ingredients
4 servings
Step 1
Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
Step 2
Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
Step 3
Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
Step 4
Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
Step 5
Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
Step 6
Serve stir-fry over rice, topped with remaining scallions.
How would you rate Steak and Spring Vegetable Stir-Fry?
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Reviews (8)
Back to TopI thought it was a little strong on the vinegar but my son LOVED it. Will add to rotation.
soy23
stolen Catawba land
5/28/2022
oh my, this was delicious, crispy and tender, nicely sauced! couldn't find snap peas so used extra asparagus. used sake instead of mirin.
jansan1
Orange County, CA.
4/13/2021
This was really pretty and we both enjoyed it. We used mushrooms in place of the asparagus and fresh snap peas from the farmstand. The recipe is quite bland and I will add chili garlic sauce or crushed red peppers next time.
w101
Stamford, CT
8/31/2020
To be upfront, I didn't make this recipe as written. Instead, I used it as a spring board to use up the various veg in my fridge before it went bad, and worked with what I had in my pantry. What I make turned out excellent, so I thought I'd share because it shows how versatile this technique could be.I followed the technique as described. For the sauce I used fish sauce instead of oyster sauce, used 1 tsp powdered ginger instead of fresh, and I added about 1.5-2 tsp sambal oolek and 1 tsp toasted sesame oil. I used 1 thinly sliced chicken breast instead of steak, and for veggies I used 1 crown of broccoli, just under 1/2 pound of asparagus, 1/2 bunch of scallions, 1/2 cup shredded purple cabbage, and 1 can sliced water chestnuts. It made enough for 2-3 servings. I served it over jasmine rice.
morgaine28
Manhattan, KS
6/22/2020
came out a bit vinegary in my case, but i just added some sugar and it evened it out. a lot of chopping involved so it took a while to prep, but the cook time was so quick that it was worth it for me!
ninatxo98229
Newfoundland, Canada
3/17/2020
Simple to make and super delicious!
Trashpanda420
San Diego, California
6/13/2019
Great recipe - easy to make and tasty. If you make it vegetarian by removing the meat (but still including the oil), it requires some adjustment.
jacksonmeade8310
Charlotte, NC
6/11/2019
Excellent! Wouldn't change a thing! Don't skimp on the sugar snap peas... Our package was 10 oz. Should have cooked the full pack.
Anonymous
Manhattan Beach, CA
5/26/2019
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