Steak and Asparagus Stir-Fry

2 tablespoons safflower oil, divided

9 ounces skirt steak, cut with the grain into 4-inch-long pieces, then against the grain into ¼-inch-thick slices, or New York strip steak, cut against the grain into ¼-inch-thick slices

Coarse salt

A 1 ½-inch piece of peeled fresh ginger, minced (about 3 tablespoons)

1 ½ red Thai chiles or ½ jalapeno, minced, seeds and ribs included

1 ½ bunches scallions, thinly sliced on the bias, white and green parts separated

1 ½ bunches asparagus (about 1 ½ pounds), trimmed and sliced on the bias into ¼-inch-thick pieces

Cooked rice, for serving

Lime wedges and dry-roasted peanuts, for serving

Directions at marthastewart.com

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