this recipe is reaaaally to this chicken and asparagus stir fry. i’ve found that when i’m busy or in a rush, the easiest place to start on a weeknight dinner is with a protein and vegetable. when i have a little more time i love to roast veggies (SO much tastier than your standard salad), but when i don’t have the luxury of time a stir fry gives me a similar result in about 20 minutes. so meals like this have become a pretty big staple in our household, i try to at least alternate chicken and steak, and switch up the veggies a bit. some nights with rice, and some not.
| ingredients |
2 garlic cloves, minced
salt + pepper
sugar snap peas
optional: cooked white rice, for serving
| method |
cut flank steak into cubes, dust with salt and pepper, and place into a gallon-sized ziplock bag. add the garlic and cover with teriyaki marinade. let sit in the fridge for a few hours.
when ready to cook, steam the sugar snap peas. meanwhile, heat evoo over medium-high in a large skillet. transfer the steak to the skillet with your hood fan on high. sear until browned on all sides. turn the heat down, add hoisin sauce to the pan, and let the steak continue to taste. when the sugar snap peas are tender, add them to the pan and toss in the sauce.
plate (over white rice if desired) and top with sesame seeds.