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steak and asparagus stir-fry

4.7

(16)

www.marthastewart.com

Your Recipes

Prep Time: 20 minutes

Total: 20 minutes

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons safflower oil, divided9 ounces skirt steak, cut with the grain into 4-inch-long pieces, then against the grain into 1/4-inch-thick slices, or New York strip steak, cut against the grain into 1/4-inch-thick slicesCoarse saltA 1 1/2-inch piece of peeled fresh ginger, minced (about 3 tablespoons)1 1/2 red Thai chiles or 1/2 jalapeno, minced, seeds and ribs included1 1/2 bunches scallions, thinly sliced on the bias, white and green parts separated1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and sliced on the bias into 1/4-inch-thick piecesCooked rice, for servingLime wedges and dry-roasted peanuts, for serving

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Instructions

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Step 1

Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.

Step 2

Add remaining tablespoon oil to wok and swirl to coat. Add ginger, chiles, and scallion whites and cook, stirring, 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt. Serve over rice with lime wedges for squeezing and peanuts.