Steak and Aspharagus Stir-Fry

Steak and Aspharagus Stir-Fry

 

 

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

 

  1.  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.
  2. 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.

 

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