Martha Stewart Beef, Snap Pea, and Asparagus Stir-Fry

Martha Stewart beef, snap pea, and asparagus stir-fry is a crisp-tender skillet dinner with seared New York strip, fresh spring vegetables and ginger that comes together in 15 minutes. This quick one-pan weeknight dinner fits busy evenings, spring suppers and easy family meals.

Cook the steak undisturbed on one side so it builds a deep brown sear before you flip it. Stir it around too early and the slices turn gray and chewy instead of flavorful.

Martha sears the steak first and sets it aside, then cooks the vegetables in the same pan so they pick up all the browned bits. The soy mixture goes in for only 10 seconds at the end, which keeps the sauce light and fragrant instead of heavy.

Martha Stewart Beef, Snap Pea, and Asparagus Stir-Fry

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Course: DinnerCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

260

kcal

Seared strips of steak and crisp-tender asparagus and snap peas get tossed in a quick soy and ginger glaze. A squeeze of lemon and torn basil at the end keep every bite bright.

Ingredients

• 1 tablespoon soy sauce
  

• 1 teaspoon rice vinegar
  

• 1 teaspoon sugar
  

• 3/4 pound boneless New York strip steak, thinly sliced
  

• Coarse salt
  

• 1 tablespoon vegetable oil
  

• 1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
  

• 6 ounces snap peas
  

• 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
  

Directions

• Mix the sauce: Combine 1 tablespoon soy sauce, 1 teaspoon rice vinegar and 1 teaspoon sugar in a small bowl. Then set it near the stove, since the cooking moves fast once the pan is hot.
• Season the steak: Season 3/4 pound thinly sliced New York strip steak with coarse salt. Salting it just before cooking keeps the surface dry enough to brown well.
• Sear the steak: Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat, then cook the steak undisturbed until brown on one side, about 2 minutes. Flip it and cook for 30 seconds more, working in batches if needed so the pan doesn't overcrowd, then move it to a bowl.
• Cook the vegetables: Add 1 bunch trimmed asparagus cut into 2-inch lengths, 6 ounces snap peas, 1 minced garlic clove and 1 tablespoon minced fresh ginger to the same skillet. Cook, stirring constantly, for about 4 minutes until crisp-tender, adding a splash of water if the pan gets too dark.
• Add the sauce: Pour in the soy mixture and cook for about 10 seconds until fragrant. Then take the skillet off the heat so the garlic doesn't scorch.
• Finish and serve: Stir in 1 teaspoon fresh lemon juice and 2 tablespoons torn fresh basil leaves. Toss the steak back in with the vegetables, then serve with the cooked rice and lemon wedges if you like.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of steak?

Flank steak or sirloin work well here, since both cook fast and stay tender when sliced thin. Cut across the grain so every piece is easy to chew.

Can I make this in a wok?

Yes, and the recipe says a wok gives great results. Its high sides make it easier to toss the vegetables, but work in batches so the steak sears instead of steaming.

How do I keep the asparagus and snap peas crisp?

Stir constantly over high heat for about 4 minutes and pull the pan off the heat right away. If the pan darkens too much, add a tablespoon of water so nothing burns.

Can I swap the vegetables?

Green beans or broccoli florets can stand in for the asparagus, though broccoli needs an extra minute or two. Keep the pieces small so they cook in the same time as the snap peas.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. The vegetables soften as they sit, so reheat quickly in a hot skillet rather than the microwave.