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
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.
Transfer to a bowl.
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.
Add soy mixture and cook until fragrant, about 10 seconds.
Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.