Quick Thai Steak and Asparagus Stir-Fry
This Quick Thai Steak and Asparagus Stir-Fry is the most flavorful and quick weeknight meal. The soy sauce and ginger marinade is so versatile and it can be used in lots of different stir-fry variations. Or use it to marinate your favorite meats for grilling season.
Ingredients
- 1.5 Pounds flank steak
- 4 Tablespoons + ¼ Cup vegetable oil
- 2 Pounds asparagus
- 5 Cloves garlic
- 2 Thai chilis
- 1 Teaspoon salt
- ½ Teaspoon black pepper
Stir-Fry Sauce and Marinade
- ½ Cup soy sauce
- 3 Tablespoons fish sauce
- 3 Tablespoons lemon juice
- 2 Tablespoons brown sugar
- 2 Tablespoons grated ginger
- 2 Tablespoons rice wine vinegar
- 1 Teaspoon sesame oil
Instructions
- Slice the flank steak into thin one inch strips and place in a medium mixing bowl. Combine all of the ingredients to make the Stir-Fry Sauce and Marinade. Stir until well combined. Reserve ½ cup of the sauce and set aside for later use.
- Pour the remaining Stir-Fry Sauce and Marinade over the sliced flank steak. Allow to marinate for at least 10 minutes. In the meantime, slice the Thai Chilis in half and chop the cloves of garlic. Cut the asparagus into two-inch thick pieces. NOTE: You should discard the "woody" bottom part of the asparagus. Slice where the white and green colors meet which is typically about 2 inches from the bottom stem area.
- Heat a pan sprayed skillet on medium high heat. Heat 2 tablespoons of vegetable oil. Add half of the marinated flank steak. Cook for 7 minutes while stirring frequently. Remove the cooked flank steak to a bowl and set aside. Heat 2 tablespoons of vegetable oil and repeat the cooking process for the second batch.
- Turn the skillet down to medium heat and heat the ¼ cup of vegetable oil. Add asparagus, garlic, Thai chilis, salt and pepper. Cook for 4-5 minutes while stirring frequently.
- Add the cooked flank steak and the reserved ½ cup of marinade. Stir-fry for 3 minutes. Serve with jasmine rice and enjoy!
