Steak, Snap Peas, & Asparagus Stir Fry

I always appreciate a good stir fry recipe because they are usually quick & easy. Today, I’m going to share my ultimate favorite stir-fry recipe! It involves steak, snap peas, asparagus, and a reaaallly delicious sauce.

I recently started cooking with red meat more often than usual. In the past, I’ve stuck to chicken and seafood dishes, but lately, I’ve been enjoying trying new recipes with beef. When marinated with the right ingredients, I think it makes the most flavorful dishes. I know there’s a big debacle about red meat – how bad it is for you, the environment, etc. but hey, it couldn’t hurt once in a while, right?

If it’s any consolation, I do believe in only purchasing grass-fed beef. It’s a little more pricy than the regular stuff, but you can really tell the difference in both the smell and taste.

Here’s the recipe!


  • 1 lb grass-fed/grass-finished sirloin steak
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce, divided
  • 4 tablespoons vegetable oil, divided
  • 8 oz sugar snap peas
  • 1 bunch asparagus
  • 6 scallions
  • 2″ piece of ginger (see note below)
  • 3 tablespoons Mirin (Japanese rice wine)
  • 1/4 cup oyster sauce
  • 2 tablespoons rice vinegar (unseasoned)
  • Kosher salt
  • Cooked white or brown rice, optional


  • Large skillet
  • 2 medium bowls


  • Place 1 lb. sirloin steak on a cutting board and pat dry with paper towels. Slice meat crosswise as thinly as possible.
  • Transfer steak to a medium bowl and add 1 Tbsp. cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. vegetable oil. Use your hands to toss until meat is evenly coated.
  • Prep the rest of your ingredients: Trim ends of 8 oz. snap peas and remove any strings; transfer to another medium bowl. Snap woody ends off of 1 bunch asparagus and discard. Cut asparagus crosswise into 1″ pieces; transfer to bowl with snap peas. Trim both ends of 6 scallions and set aside 2 scallions for serving. Cut 4 remaining scallions crosswise into 1″ pieces and add to bowl with asparagus and snap peas. Scrub 2″ piece ginger under running water, then slice crosswise as thinly as possible (see note below); add to bowl with the other veg.
  • Combine 3 Tbsp. mirin, ΒΌ cup oyster sauce, 2 Tbsp. rice vinegar, and remaining 1 Tbsp. soy sauce in a glass measuring cup and stir with a spoon to incorporate.
  • Heat 2 Tbsp. vegetable oil in a large skillet, preferably stainless steel, over medium-high. When oil shimmers across surface of skillet, add vegetable mixture. Cook, shaking skillet often, just until asparagus are tender but still retain a hint of crunch, about 3 minutes. Return vegetables to original bowl.
  • Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add steak, arranging slices in a single layer. Cook, undisturbed, until juices start to pool on surface of meat and underside is browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat.
  • Immediately add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is fully cooked and sauce is thick and bubbling, 1–2 minutes more.
  • Remove from heat and let cool for a minute or two. Season stir-fry lightly with salt (if you think it needs more saltiness).
  • Scatter thinly sliced scallions on top (the ones you reserved earlier) and serve over your choice of white or brown rice!


  • If you don’t like ginger and you’re afraid to bite into it, substitute with 1/2 teaspoon of ginger powder instead. Don’t mix it in the vegetables. Instead, mix it with the mirin-oyster sauce-rice vinegar sauce.

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