Martha Stewart Steak and Asparagus Stir-Fry, quick and spicy in one hot wok, sears thin-sliced skirt steak with Thai chiles and fresh ginger. Crisp asparagus and scallions join the pan, then peanuts and lime finish a fast 20-minute weeknight family dinner over rice.
Skirt steak with ginger, Thai chiles, and peanuts over rice is the kind of spicy spring weeknight dinner that replaces takeout for good. Slice the steak thin against the grain, since thick cuts turn chewy at high heat.
Martha Stewart Steak and Asparagus Stir-Fry
Course: DinnerCuisine: American, AsianDifficulty: Easy4
servings15
minutes5
minutes450
kcalCharred skirt steak strips tossed with crisp-tender asparagus in a fiery wok, finished with crunchy peanuts and bright lime.
Ingredients
2 tablespoons safflower oil, divided
9 ounces skirt steak, cut with the grain into 4-inch-long pieces, then against the grain into ¼-inch-thick slices, or New York strip steak, cut against the grain into ¼-inch-thick slices
Coarse salt
A 1 1/2-inch piece of peeled fresh ginger, minced (about 3 tablespoons)
1 1/2 red Thai chiles or ½ jalapeno, minced, seeds and ribs included
1 1/2 bunches scallions, thinly sliced on the bias, white and green parts separated
1 1/2 bunches asparagus (about 1 ½ pounds), trimmed and sliced on the bias into ¼-inch-thick pieces
Cooked rice, for serving
Lime wedges and dry-roasted peanuts, for serving
Directions
- Sear the steak: 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.
- Build the stir-fry: 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.
FAQs
What cut of beef is best for stir-fry?
Skirt steak or New York strip both work well when sliced thin against the grain. Skirt steak has more beefy flavor and costs less per pound, while strip steak is more tender. Cut either one no thicker than 1/4 inch so the strips sear fast and stay juicy in the wok.
Can I make this steak stir-fry without a wok?
A large 12-inch cast iron or stainless steel skillet works fine, since the key is high heat and a wide cooking surface. Avoid nonstick pans because they can’t handle the searing temperatures you need for a good char. Preheat the skillet for 2 to 3 minutes over high heat before adding the oil.
How do I store leftover steak and asparagus stir-fry?
Keep the stir-fry and rice in separate airtight containers in the fridge for up to 3 days. The asparagus softens as it sits, so reheat in a hot skillet for about 2 minutes rather than the microwave to bring back some texture. Cook fresh rice for leftovers since reheated rice tends to get gummy.
Can I use other vegetables instead of asparagus?
Snap peas, broccoli florets, or thinly sliced bell peppers all work with the same 2-minute cook time in the wok. Green beans need about 3 minutes since they are denser. Keep the pieces small and uniform so everything cooks at the same speed.
How do I keep the steak from getting tough in a stir-fry?
Cut it no thicker than 1/4 inch against the grain and keep the wok screaming hot for the full 3 minutes of searing. Crowding the pan drops the temperature and steams the meat instead of browning it, so cook in batches if you double the recipe. Return the steak at the very end just to heat through.
