beef, snap pea, and asparagus stir-fry... 15 minutes

the goods:

1 tablespoon soy sauce

1 teaspoon rice vinegar

1 teaspoon sugar

3/4 pound boneless New York strip steak, thinly sliced

1 tablespoon vegetable oil

1 bunch asparagus, trimmed, cut into 2-inch lengths

6 ounces snap peas

1 garlic clove, minced

1 tablespoon fresh lemon juice

2 tablespoons torn fresh basil leaves

cooked rice

In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a wok (or large skillet), 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 over rice.