Martha Stewart’s Newlywed Kitchen is a cookbook that provides over 100 recipes to inspire new couples on their cooking journey.
When you’re pressed for time or just in the mood for a no-fuss dinner, a stir-fry is the way to go. This one stars spicy chiles, fresh asparagus, and either skirt steak or New York strip. Skirt steak is an ideal cut for stir-frying because it’s long and thin (read: easy to slice) with a loose-grained texture that soaks up the pan juices; New York strip steak is a pricier alternative with similar qualities. Whichever cut you use, make sure to slice it against the grain—breaking up those visible, overly chewy muscle fibers that run from one end of the steak to the other. Leftovers reheat beautifully.
- Heat a large wok or skillet over high. 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 and peanuts.
Reprinted from Martha Stewart’s Newlywed Kitchen. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC