Steak Stir-Fry with Asparagus, Corn and Tomatoes

Servings: 4


  • 1 pound hanger steak
  • Kosher salt
  • 1 tablespoon grapesed, or other neutral oil
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 1 1/2 cups fresh corn kernels, from about 2 ears of corn
  • 1 cup cherry tomatoes, halved
  • 1/2 lemon juice from 1/2 lemon
  • Kosher salt and freshly ground pepper, to taste


  1. Pat the hanger steak dry with paper towels and season generously on both sides with kosher salt. Let sit for 10 minutes.
  2. Remove the thick vein in the center of the steak and slice the steak against the grain into 1-inch pieces.
  3. Heat the wok, stir fry, or large skillet over medium heat and drizzle the grapeseed oil in the center. Once the oil begins to shimmer add the steak and cook 2 minutes per side. Remove the steak and set aside.
  4. Add the asparagus and corn to the pan and cook until the asparagus is starts to become tender, tossing frequently with a wooden spoon for about 4-5 minutes.
  5. Add cherry tomatoes and the steak, plus accumulated juices back into the pan.
  6. Continue to cook, while stirring frequently for another 2-3 minutes. Cherry tomatoes should soften, but still retain their shape.
  7. Turn off the heat and squeeze lemon juice over the stir-fry. Season with kosher salt and freshly ground black pepper, to taste.
  8. Serve immediately.

Developed by Susan Palmer of The Girl in the Little Red Kitchen