Steak, Snap Pea, and Asparagus Stir-Fry

Preparation

1. Step 1

   Place 1 lb. sirloin steak on a cutting board and pat dry with paper towels. Slice meat crosswise as thinly as possible.

   Step 2

   Transfer steak to a medium bowl and add 1 Tbsp. cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. vegetable oil. Toss with tongs until meat is evenly coated.

   Step 3

   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; add to bowl with the other veg.

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   Step 4

   Combine 3 Tbsp. mirin, ¼ 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.

   Step 5

   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.

   Step 6

   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.

   Step 7

   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.

   Step 8

   Remove from heat and let cool for a minute or two. Season stir-fry lightly with salt. Divide 2 cups cooked rice among plates. Spoon stir-fry over. Thinly slice reserved 2 scallions and scatter over.