Beef, snap pea, asparagus and Mushroom Stir Fry
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Beef, snap pea, asparagus and Mushroom Stir Fry

Submitted by: Barbara Dodson

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Servings: 4

Satisfies my love for Chinese food without the dreaded soy sauce.


  • 1 tsp. vinegar, apple cider, organic, unfiltered, raw
  • 1 tsp. honey, raw, unfiltered, organic
  • 3/4 lbs. beef flank steak, grass-fed or pastured, organic
  • sea salt, unrefined and pure to taste
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 bch. asparagus, fresh, organic
  • 6 oz. sugar snap peas, fresh, organic
  • 8 oz. mushrooms, white, organic
  • 1 garlic, fresh, organic
  • 1 tbs. ginger, fresh, organic
  • 1 tsp. lemon juice, pure, organic
  • 1 tsp. red pepper flakes, crushed, organic
  • 2 tbs. basil, fresh, organic


In a small bowl, combine apple cider vinegar and honey. Season steak with Sea Salt. Heat a large skillet or wok over high heat with olive oil. Cook steak about 2 minutes undisturbed on one side. Flip and cook until cooked through about a minute or less. Transfer to a bowl.

Add asparagus, snap peas, mushrooms, garlic, and ginger to the skillet or wok. Cook, stirring constantly until vegetables are crisp tender - you may need to add a little water at this point. Add vinegar and honey mixture and cook about 15 seconds. Remove skillet from heat and stir in lemon juice, red pepper flakes, and fresh basil. Toss steak with vegetables; serve with you favorite DSP approved rice or pasta. Lemon wedges/slices make a nice garnish, if desired.