Beef, Snap Pea, and Asparagus Stir-Fry

Ingredients

• 1 tablespoon soya sauce 
• 1 teaspoon rice vinegar 
• 1 teaspoon sugar 
• 0.8 pound new york strip steak boneless thinly sliced
• 1 serving coarse salt 
• 1 tablespoon vegetable oil 
• 14 ounces asparagus trimmed cut into 2-inch lengths
• 6 ounces sugar snap peas 
• 1  garlic clove minced
• 1 tablespoon ginger fresh minced peeled
• 2 tablespoons basil fresh
• 2 tablespoons basil fresh
• 1 serving pork chops with pineapple and rice cooked

Equipment

• bowl
• frying pan
• wok

Directions

1. In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds.
2. Transfer to a bowl.
3. Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes.
4. Add soy mixture and cook until fragrant, about 10 seconds.
5. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.