Steak and Spring Vegetable Stir-Fry

Ingredients

• 1 lb sirloin steak
• 1 Tbsp cornstarch
• 2 Tbsp soy sauce (divided)
• 4 Tbsp vegetable oil (divided)
• 1 bunch asparagus (trimmed, cut into 1" pieces)
• 8 oz sugar snap peas (trimmed, strings removed)
• 1 inch ginger (scrubbed, very thinly sliced crosswise)
• 6 scallions (thinly sliced, divided)
• 1/4 cup oyster sauce
• 3 Tbsp mirin (Japanese rice wine)
• 2 Tbsp rice vinegar (unseasoned)
• kosher salt
• cooked rice (for serving)

Instructions

1. Pat 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.
2. Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
3. Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
4. 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.
5. 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.
6. Serve stir-fry over rice, topped with remaining scallions.

Notes

Double up on sugar snaps or use green beans if asparagus isn't around. Recipe by Claire Saffitz, Bon Appétit May 2019.