Beef Stir-Fry

"The best thing about a stir-fry is that you can substitute the vegetables you like most."

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
  • Salt and freshly ground pepper
  • 1/4 cup low-sodium soy sauce
  • 1 serrano chile pepper, seeded and finely chopped
  • 2 teaspoons sugar
  • 2 tablespoons freshly squeezed lime juice (1 to 2 limes)
  • 2 tablespoons olive oil
  • 2 cloves garlic, grated
  • 1 bunch scallions, thinly sliced
  • 6 ounces fresh mushrooms, sliced
  • 1/4 pound snow peas or green beans
  • 1 12 -ounce can baby corn, drained
  • 1 red bell pepper, thinly sliced (optional)
Directions
  • Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.

  • In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.

  • Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.


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