Steak + Asparagus Stir Fry

from Martha Stewart Living

via Irene Tibbits

serves 4

2 tablespoons safflower oil, divided

9 ounces skirt steak, cut with the grain into 4-inch long pieces, then against the grain into ¼-inch slices, or New York strip steak, cut against the grain into ¼-inch slices.

coarse salt

1½-inch piece of peeled fresh ginger, minced (about 3 tablespoons)

1½ red Thai chilies or ½ jalapeño, minced, seeds and ribs included

(could substitute Sriracha hot sauce if pepper not available)

1½ bunches scallions, thinly sliced on the bias, white and green parts separated

1½ bunches asparagus (about 1½ pounds), trimmed and sliced on the bias into ¼-inch thick pieces

cooked rice, for serving

lime wedges and dry roasted peanuts for serving

(could crush or chop the peanuts for different texture)

Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally until golden brown, about 3 minutes. Transfer to a plate.

Add remaining tablespoons oil to wok and swirl to coat. Add ginger, chilies, and scallion whites and cook, stirring 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt.

Serve over rice with lime wedges for squeezing, and peanuts.