2 Tbsp. safflower oil, divided
9 ounces skirt steak, cut with the grain into 4-inch-long pieces, then against the grain into 1/4-inch-thick slices (or New York strip steak, cut against the grain into 1/4-inch-thick slices).
a 1 1/2-inch piece of peeled fresh ginger, minced (about 3 Tbsp.)
1 1/2 red Thai chiles or 1/2 jalapeño, minced, seeds and ribs included
1 1/2 bunches scallions, thinly sliced on the bias, white and green parts separated
1 1/2 bunches asparagus
Cooked rice, for serving
Lime wedges and dry-roasted peanuts, for serving
- Heat a large wok or skillet over high heat.
- Add 1 tablespoon oil, swirl to coat, and add steak.
- Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes.
- Transfer to a plate.
- Add remaining tablespoon oil to wok and swirl to coat.
- Add ginger, chiles, and scallion whites and cook, stirring, 30 seconds.
- Add asparagus and cook until crisp-tender, about 2 minutes.
- Return steak to wok, along with scallion greens.
- Toss to combine and heat through.
- Remove from heat and season with salt.
- Serve over rice with lime wedges for squeezing and peanuts.
- I used the New York Strip steak with the 1/2 jalapeño – loved it!