Friday, May 13, 2005

Flank Steak with Snap-Pea and Asparagus Stir-Fry

Flank Steak with Snap-Pea and Asparagus Stir-Fry (Adapted from Everyday Food)

1 cup dry brown basmati rice
1 tablespoon canola oil
16 ounces trimmed flank steak
salt and fresh ground black pepper
8 ounces sugar snap peas, trimmed
16 ounces asparagus, tough ends removed and sliced into 2" pieces
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons rice vinegar

Cook rice according to package instructions

Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper - place in the skillet and cook 4 to 6 minutes per side for medium-rare. Remove and place on a plate - tent with foil to keep warm.

Into the same skillet, add snap peas, asparagus, garlic, crushed red pepper and broth. Cook, tossing, until vegetables are crisp-tender, about 3 to 5 minutes. Stir in soy sauce and vinegar.

Thinly slice the steak across the grain. Serve steak with vegetables and rice drizzled with pan juices.

Makes 4 servings.

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