Best Steak And Asparagus Stir Fry Recipes

STEAK AND ASPARAGUS STIR-FRY

Steak and Asparagus Stir-Fry image

Red Thai chiles turn up the volume on this one-pot weeknight wonder that's faster (and tastier!) than takeout.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 20m

Number Of Ingredients 9

Ingredients

2 tablespoons safflower oil, divided
9 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 slices
Coarse salt
A 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 included
1 1/2 bunches scallions, thinly sliced on the bias, white and green parts separated
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and sliced on the bias into 1/4-inch-thick pieces
Cooked rice, for serving
Lime wedges and dry-roasted peanuts, for serving

Steps:

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.
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.

FLANK STEAK WITH SNAP-PEA AND ASPARAGUS STIR-FRY

Flank Steak with Snap-Pea and Asparagus Stir-Fry image

When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 35m

Number Of Ingredients 10

Ingredients

1 cup long-grain white rice
1 tablespoon vegetable oil, such as safflower
1 pound flank steak
Coarse salt and ground pepper
8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
4 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper; cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent with foil (reserve skillet).
Place snap peas, asparagus, garlic, red-pepper flakes, and 1/4 cup water in skillet. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine.
Slice steak thinly across the grain. Serve steak, vegetables, and rice drizzled with pan juices.

Nutrition Facts : Calories 441 g, Fat 13 g, Fiber 3 g, Protein 31 g

FLANK STEAK STIR-FRY WITH ASPARAGUS AND RED PEPPER

FLANK STEAK STIR-FRY WITH ASPARAGUS AND RED PEPPER image

Categories Beef Stir-Fry Low Carb

Number Of Ingredients 11

Ingredients

3 Tbsp vegetable oil
1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
All Purpose Stir Fry Sauce
3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
1 tsp finely chopped, peeled, fresh ginger
1 small clove garlic, minced
1 green onion, including green tops, chopped
1/2 tsp chili oil

Steps:

Method 1 While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package. 2 Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside. 3 Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside. 4 Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes. 5 Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice). Serves 4.

STEAK, SNAP PEA, AND ASPARAGUS STIR-FRY

Steak, Snap Pea, and Asparagus Stir-Fry image

You can probably make it faster than you can say it. Weeknight dinner doesn't get much better than this satisfying, veggie-packed stir-fry.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 lb. sirloin steak
1 Tbsp. cornstarch
2 Tbsp. soy sauce, divided
4 Tbsp. vegetable oil, divided
8 oz. sugar snap peas
1 bunch asparagus
6 scallions
1 2" piece ginger
3 Tbsp. mirin (Japanese rice wine)
1/4 cup oyster sauce
2 Tbsp. unseasoned rice vinegar
Kosher salt
2 cups cooked white rice

Steps:

Place 1 lb. sirloin steak on a cutting board and pat dry with paper towels. Slice meat crosswise as thinly as possible.
Transfer steak to a medium bowl and add 1 Tbsp. cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. vegetable oil. Toss with tongs until meat is evenly coated.
Prep the rest of your ingredients: Trim ends of 8 oz. snap peas and remove any strings; transfer to another medium bowl. Snap woody ends off of 1 bunch asparagus and discard. Cut asparagus crosswise into 1" pieces; transfer to bowl with snap peas. Trim both ends of 6 scallions and set aside 2 scallions for serving. Cut 4 remaining scallions crosswise into 1" pieces and add to bowl with asparagus and snap peas. Scrub 2" piece ginger under running water, then slice crosswise as thinly as possible; add to bowl with the other veg.
Combine 3 Tbsp. mirin, ¼ cup oyster sauce, 2 Tbsp. rice vinegar, and remaining 1 Tbsp. soy sauce in a glass measuring cup and stir with a spoon to incorporate.
Heat 2 Tbsp. vegetable oil in a large skillet, preferably stainless steel, over medium-high. When oil shimmers across surface of skillet, add vegetable mixture. Cook, shaking skillet often, just until asparagus are tender but still retain a hint of crunch, about 3 minutes. Return vegetables to original bowl.
Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add steak, arranging slices in a single layer. Cook, undisturbed, until juices start to pool on surface of meat and underside is browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat.
Immediately add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is fully cooked and sauce is thick and bubbling, 1-2 minutes more.
Remove from heat and let cool for a minute or two. Season stir-fry lightly with salt. Divide 2 cups cooked rice among plates. Spoon stir-fry over. Thinly slice reserved 2 scallions and scatter over.