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.
- 4 servings
- 1 lb. sirloin steak
- 1 Tbsp. cornstarch
- 2 Tbsp. soy sauce, divided
- 4 Tbsp. vegetable oil, divided
- 1 bunch asparagus, trimmed, cut into 1" pieces
- 8 oz. sugar snap peas, trimmed, strings removed
- 1 (2") piece ginger, scrubbed, very thinly sliced crosswise
- 6 scallions, thinly sliced, divided
- 1/4 cup oyster sauce
- 3 Tbsp. mirin (Japanese rice wine)
- 2 Tbsp. unseasoned rice vinegar
- Kosher salt
- Cooked rice (for serving)
- 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.
- Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
- Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
- 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.
- 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.
- Serve stir-fry over rice, topped with remaining scallions.
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