Steak and Spring Vegetable Stir-Fry

Ingredients for Steak and Spring Vegetable Stir-Fry

• 450g sirloin steak

• 1 colher de sopa de amido de milho

• 2 tablespoons soy sauce, divided

• 60ml vegetable oil, divided

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

• 230g sugar snap peas, trimmed, strings removed

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

• 6 spring onions, thinly sliced, divided

• 60ml oyster sauce

• 45ml mirin (Japanese rice wine)

• 2 colheres de sopa de vinagre de arroz sem tempero

• Sal kosher

• Cooked rice (for serving)

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.

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