When you’re pressed for time or just in the mood for a no-fuss dinner, a stir-fry is a way to go. This one stars spicy chiles, fresh asparagus, and either skirt steak or New York strip. Skirt steak is an ideal cut for stir-frying because it’s long and this (read easy to slice) with a loose-grained texture that soaks up the pan juices. New York strip steak is a pricier alternative with similar qualities. Whichever cut you use, make sure to slice it against the grain — breaking up those visible, overly chewy muscle fibers that run from one end of the steak to the other. Leftovers reheat beautifully.
Serves 2, generously
2 tablespoons safflower oil
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
1 (1 1/2-inch) piece of peeled fresh ginger, minced (about 3 tablespoons)
1 1/2 red Thai chiles or 1/2 jalapeno chile, minced, seeds and ribs included
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and sliced on the diagonal into 2 inch-long pieces
Cooked rice, lime wedges, and dry-roasted peanuts, for serving
- Heat a large wok or skillet over high. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 32 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 and peanuts.
