Beef, Snap Peas, and Asparagus Stirfry

This recipe is a bit of an adaptation, but it was such a hit that it only needed a few tweaks.  I would guess that any dark green vegetable would work here, but I'm listing what I had.  This is also another of those sneaky healthy recipes, since the majority of the stir-fry is vegetables and the rice has whole-grain.  The fact that it tastes good is just a nice bonus. A note on woks:I like to use a wok for this recipe because I think it heats more evenly.  Mine is nothing fancy, but it does a good job for smaller recipes like this. See it here Calphalon Commercial Nonstick 10-Inch Stir Fry.

Serves 2-4

1 lb asparagus, cut into bite-sized pieces
1 cup snap peas, stems removed
1 tablespoon minced garlic
1 tablespoon minced ginger
1 lb sirloin tip steak, cut into strips against the grain
4 garlic scapes, chopped
1 tablespoon olive oil
1 tablespoon rice vinegar
1 tablespoon sugar
3 tablespoons soy sauce
1 teaspoon cornstarch
Pepper, and garlic salt to taste
Brown rice, for serving

1. Mix together rice vinegar, sugar, and soy sauce in a measuring cup.  Stir in cornstarch until smooth.  Set aside.
2. Heat olive oil in a skillet or wok.  Saute beef and garlic scapes in oil until seared and cooked through, about 3-5 minutes.  Remove from wok with slotted spoon.
3. Saute snap peas, asparagus, garlic, and ginger in beef leavings.  Cook and stir until vegetables are bright green but still crisp.
4. Mix beef back into wok with the vegetables.  Top with vinegar-soy sauce sauce.  Cook and stir until sauce is thickened and clear, about 1-3 minutes.  Add pepper and garlic salt to taste and serve over the brown rice.