Spicy Skirt Steak + Asparagus Stir Fry

Spicy Skirt Steak + Asparagus Stir Fry

There isn't much that's easier {or better} than stir fry on a busy weeknight. Especially when it ends up looking better than take out.

I adore Martha Stewart, I think she has impeccable taste - especially when it comes to table scapes and menu planning. So when it came time to elevate one her oldie-but-goodie recipes, I felt more than up tp the challenge. 

To keep things easy, I went with ingredients I had on hand, but to make things fun I upped the ante on the heat and added extra crunch. For reference here's Martha's original recipe, and here's how I kicked it up a notch...

redheadcooks Style Skirt Steak + Asparagus Stir Fry:

  • Roughly 9 oz. skirt steak, sliced to approx. 4 inches long pieces
  • Himalayian sea salt, fresh balck pepper, cracked red pepper to season
  • 1.5 inch piece of peeled, minced ginger
  • 2 small jalepeños chopped, remove seeds and ribs if sensitive to heat
  • bunch of scallions chopped, keep whites and greens separate
  • 2 cloves of garlic minced
  • 1-1/2 bunches of asparagus roughly sliced into 2+ inch pieces
  • extra virgin coconut oil
  • juice of 1 lime, plus lime wedges for serving
  • dry roasted peanuts
  • 1-2 cups of cooked organic jasmine rice or brown rice, depending upon preference

And now, it's as easy as 1, 2, 3.

  1. Season and slice your steak accordingly. Heat a large wok or skillet with over high heat and swirl a generous helping of coconut oil {I used about 1-1/2 tablespoons}. Sear skirt steak until golden brown, approx. 3 minutes - then transfer to a plate.
  2. Add an additional 1/2 - full tablespoon of coconut oil to pan. Add ginger, jalepeños, scallion whites and minced garlic and stir until fragrant, about 45 seconds. Add asparagus and cook until tender, but with a crunch, anywhere from 3-5 minutes depending upon thickness. 
  3. Return steak to pan. Season with salt and combine all with lime juice; heat through. Serve over cooked rice, with roasted peanuts and additional lime wedges. 

They may only be small tweaks to Martha's recipe, but they add up to some big flavor - hope you love this quick dish as much as I do!

- Xo Kelly

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