Steak and Spring Vegetable Stir-Fry

Ingredients for Steak and Spring Vegetable Stir-Fry

• 450g sirloin steak

• 1 cucchiaio di amido di mais

• 2 cucchiai di salsa di soia, divisi

• 60ml vegetable oil, divided

• 1 bunch asparagus, trimmed, cut into 1" pieces

• 230g di piselli mangiatutto, puliti e privati dei filamenti

• 1 (2") piece ginger, scrubbed, very thinly sliced crosswise

• 6 spring onions, thinly sliced, divided

• 60ml oyster sauce

• 45ml mirin (Japanese rice wine)

• 2 cucchiai di aceto di riso non condito

• Sale kosher

• Riso cotto (per servire)

Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornflour, 1 tablespoon soy sauce, and 1 tablespoon oil and toss with tongs to coat meat.

Toss asparagus, sugar snap peas, ginger, and three-fourths of spring onions in another medium bowl.

Stir oyster sauce, mirin, vinegar, and remaining 1 tablespoon soy sauce in a measuring glass or small bowl to combine.

Heat 2 tablespoons oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.

Heat remaining 1 tablespoon oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.

Serve stir-fry over rice, topped with remaining spring onions.

Avvertenza

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