Flank Steak, Snap-Pea, and Asparagus Stir-Fry

• 1 cup long-grain white rice
• 1 tablespoon vegetable oil, such as safflower
• 1 pound flank steak
• Coarse salt and ground pepper
• 8 ounces sugar snap peas, trimmed (see below)
• 1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red-pepper flakes
• 1/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar (unseasoned)

1. Cook rice according to package instructions.
2. Meanwhile, in a large skillet, heat oil over medium-high.
3. Pat dry steak and season with salt and pepper.
4. Add to skillet and cook 4 to 6 minutes per side for medium-rare.
5. Transfer to a plate, and tent loosely with foil.
6. Combine snap peas, asparagus, garlic, red-pepper flakes, and the water in same skillet.
7. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes.
8. Add soy sauce and vinegar; toss to combine.
9. Slice steak thinly across the grain.
10. To serve, divide steak, vegetables, and rice among four plates, and drizzle with pan juices.
11. To trim snap peas, cut off stem end with a knife.
12. Or, if the string is especially tough, snap off stem end with fingers, and pull string down the pod.
13. (Per Serving)
14. Calories: 441
15. Fat: 13.3g (4.4g Saturated Fat)
16. Protein: 30.9g
17. Carbohydrates: 46.8g
18. Fiber: 3.2g

longgrain white rice, vegetable oil, salt, sugar snap peas, lengths, garlic, redpepper, water, soy sauce, rice vinegar

Taken from www.epicurious.com/recipes/food/views/flank-steak-snap-pea-and-asparagus-stir-fry-387653 (may not work)