Spring Beef Stir Fry

Stir fry is a great way to pair protein and veggie combinations without overthinking the game plan. This recipe for Spring Beef Stir Fry should be on your go-to weekday menu or any occasion when you want to keep it easy without having to cut corners.

Ingredients

1 ½ lb skirt steak, cut against the grain into thin strips
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp cornstarch
¾ lb sugar snap peas, strings removed and cut in half
1 bunch asparagus, trimmed and cut into 2” pieces
1 cup frozen peas or blanched fresh peas
oil for stir frying

Marinade

2 tbsp finely chopped garlic
1 tbsp grated ginger
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp brown rice vinegar
1 tbsp sesame oil
zest of 1 orange approx 1 tsp
2 tbsp chicken broth
1 tsp dark brown sugar
black pepper to taste

Instructions

First, stir together all the marinade ingredients and set aside.
Prep the meat, making sure to cut your strips thinly and across the grain.
Pour a tablespoon each of soy sauce, oyster sauce, and sesame oil over the meat, using your hands to massage it evenly. Next, pour about a tablespoon of the marinade and repeat to evenly distribute. Finally, sprinkle the cornstarch and stir to coat.
Let sit on the counter for 20-30 minutes as you prep the sugar snap peas, asparagus, and peas.
Begin the stir fry by adding some neutral oil to the bottom of a wok. Add half the marinated/velveted beef and quickly sear on high heat. Remove and repeat with the remaining half of the meat.
If there is too much cornstarch stuck to the bottom of the pan when you are finished searing the meat, give your wok a quick rinse, scraping off the stuck on bits, before stir frying the vegetables.
Make sure the wok is dry before adding more oil to coat the bottom to begin stir frying the vegetables. Once the oil is hot, add your sugar snap peas and asparagus and stir fry for about 3-5 minutes depending on the thickness of your asparagus. Your veggies should be still green, and tender but with a crunch.
At that stage, add the seared steak back into the wok, along with the remaining marinade. Quickly combine everything and cook for a minute before adding the peas. Stir and cook for 30 seconds, before removing from the heat. Serve immediately with Jasmine rice.

RECIPE AND FOOD STYLING BY VEDA SANKARAN / PHOTOGRAPHY BY DAVE BRYCE