Flank Steak with Snap-Pea and Asparagus Stir-Fry

posted by 8 years ago


1 c. S&W Organic Long Grain Brown Rice

1 Tbs. Mazola Oils Right Blend oil

1 lb. flank steak

Coarse salt and ground pepper

8 oz. sugar snap peas, stem ends and strings removed

1 bunch asparagus (1 lb.), tough ends removed, cut into 2-inch lengths

4 garlic cloves, thinly sliced

½ tsp. red-pepper flakes

2 Tbs. LaChoy soy sauce

2 Tbs. rice vinegar


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 ¼ c. water in skillet. Cook, tossing until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine. Slice steak thinly across the grain. Serve steak, vegetables, and rice drizzled with pan juices.

tags:  meats, steak, rice, vegetables, stir-fry
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