Steak and Spring Vegetable Stir-Fry
Steak and Spring Vegetable Stir-Fry is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Pat steak dry with paper towels.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.