Flank Steak with Snap-Pea and Asparagus Stir-Fry

By BClover

serves 4
441 cal, 13.3 g fat, 30.9 g protein, 46.8 g carb, 3.2 g fiber

Ingredients

• 1 cup long-grain white rice
• 1 tablespoon vegetable oil, such as safflower
• 1 pound flank steak
• Coarse salt and ground pepper
• 8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
• 1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red-pepper flakes
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar

Details

Servings 4
Preparation time 35mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper; cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent with foil (reserve skillet).

Place snap peas, asparagus, garlic, red-pepper flakes, and 1/4 cup water in skillet. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine.

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directions