Spring has sprung, and so has your craving for a tasty, satisfying meal. This Spring Beef Stir Fry is a concoction of fresh flavors and colorful ingredients, perfect for those warmer days when you’re craving something light yet fulfilling. Tender strips of skirt steak marinated in a symphony of ginger, garlic, and orange zest are tossed with crisp-tender sugar snap peas, asparagus, and green peas. Get ready for a burst of flavor in every bite that’s as invigorating as the season itself!
What is Stir Fry?
Stir fry is a great way to pair protein and veggie combinations without overthinking the game plan. It’s a fast and flavorful cooking method where you toss ingredients in a wok or pan with a small amount of hot oil. By maintaining movement for the duration of cooking meat and veggies together (or veggies on their own), it thoroughly cooks the ingredients while infusing them with your choice of marinade. With this cooking method, you’ll prepare dinner in no time.
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Spring Beef Stir Fry
Description
Cook up a pan full of fresh garden flavors with sizzling skirt steak.
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
For the 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
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First, stir together all the marinade ingredients and set aside.
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Prep the meat, making sure to cut your strips thinly and across the grain.
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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.
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Let sit on the counter for 20-30 minutes as you prep the sugar snap peas, asparagus, and peas.
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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.
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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.
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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.
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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
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