Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

The marinade of fish sauce and grated red onion gives intense flavor to the steak, tenderizes the meat, and results in a slightly caramelized crust. Use your largest sauté pan (preferably 14-inch so that the vegetables and steak have room to caramelize and cook quickly) or a large wok.

Rozanne Gold
Recipe by Cooking Light August 2015

Gallery

Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4 (serving size: 3 ounces steak and about 3/4 cup vegetables)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine steak and 1 tablespoon fish sauce in a shallow dish. Cut 1 onion in half lengthwise. Grate half of the onion. Add onion pulp to steak; toss to coat. Cover and let stand at room temperature for 30 minutes.

    Advertisement
  • Cut remaining 1 1/2 onions into 1/4-inch-thick vertical slices. Cut each asparagus spear diagonally into 3 pieces. Combine sliced onion, asparagus, bell pepper, and oil; toss to coat. Heat a large wok or stainless steel skillet over high heat. Add vegetables to pan; stir-fry 5 minutes or until crisp-tender. Add remaining 1 1/2 teaspoons fish sauce to pan; stir-fry 30 seconds. Remove vegetable mixture from pan; keep warm.

  • Scrape onion pulp off of steak. Return wok to high heat. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand at least 5 minutes. Cut steak across the grain into slices. Serve with vegetables.

Nutrition Facts

300 calories; fat 16.4g; saturated fat 4.6g; mono fat 9.7g; poly fat 1.2g; protein 27g; carbohydrates 11g; fiber 4g; cholesterol 74mg; iron 5mg; sodium 612mg; calcium 48mg.
Advertisement
Advertisement