Beef, Snap Pea and Asparagus Stir Fry

Now that I'm back in the working world, I'm seeking fast dinner recipes and this one fits the bill. We made it with beefalo, instead of NY strip, which was delish.

Ingredients:
1 Tbs soy sauce
1 tsp rice vinegar
1 tsp sugar
1 Tbs ginger in a jar (or use fresh and toss it in with the veggies)
1 lb NY strip steak, thinly sliced
coarse salt
1 Tbs vegetable oil
1 bunch asparagus, trimmed and cut into 2 inch lengths
6 oz snap peas
1 garlic clove, minced
1 tsp fresh lemon juice
2 Tbs torn basil leaves
Cooked rice

In a small bowl, combine soy sauce, vinegar, sugar and ginger. Season steak with salt. In a large skillet, heat oil over high heat. Cook steak, undisturbed for 2 minutes, until brown on one side. Flip and cook until cooked through, just about 30 seconds. This works much better if you don't crowd the pan, so you can do it in batches. Transfer cooked meat to a bowl.

Add asparagus, snap peas and garlic to skillet. Cook, stirring constantly until veggies are crisp-tender, about 4 minutes. If the bottom of the pan gets too dark, add a little water. Add soy mixture and cook until fragrant about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with veggies and serve over rice with a lemon wedge.