steak and green stir fry... 35 minutes

the goods:

2 cups white rice
1 tablespoon vegetable oil
1 pound flank steak
8 ounces sugar snap peas, ends removed
1 bunch asparagus, tough ends removed, cut into 2-inch lengths
4 garlic cloves thinly sliced lengthwise
1/2 teaspoon red-pepper flakes
2 tablespoons soy sauce
2 tablspoons rice vinegar



Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper on both sides; cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent with foil.



Place snap peas, asparagus, garlic, red-pepper flakes, and 1/4 cup water in skillet. Cook, tossing, until vegetables are crisp-tender, 3-5 minutes. Add soy sauce and vinegar; toss to combine.



Slice steak thinly across the grain. Serve steak, vegetables, and rice drizzled with pan juices.