Steak, Mushroom and Asparagus Stir Fry
Heritage Ribeye Steak Strips, marinated in a tantalizing blend of soy sauce, vinegar, and sesame oil, then stir-fried to perfection for a meal that’s quick, easy, and bursting with deliciousness!
Ingredients
- 1 12oz. package of Heritage Ribeye Steak Strips
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 pound shiitake mushrooms, stemmed and sliced
- 1/2 bunch asparagus, stemmed and cut into 2-inch pieces
- 1-2 Thai red chilies, thinly sliced
- 1/4 cup fresh cilantro leaves, for garnish
Prep time: 15 minutes
Cook time: 7 minutes
Ready in: 22 minutes (plus marinating time)
Serves: 4
Directions
- In a resealable plastic bag, combine soy sauce, vinegar, sesame oil, sugar and cornstarch. Add Heritage Ribeye Steak Strips and massage the mixture into steak to cover completely. Marinate at room temperature for at least 30 minutes, or refrigerated up to 6 hours or overnight.
- In a large skillet or wok over medium-high heat, heat olive oil. Add mushrooms and asparagus and cook, stirring occasionally, until lightly charred, about 1-2 minutes. Add steak, marinade and chilies, and cook, stirring occasionally, until thoroughly cooked and sauce thickens, about 3-5 minutes. Top with cilantro, and serve.
