Beef Stir-Fry

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 14-inch-thick slices
  • Salt and freshly ground black pepper
  • 1/4 cup freshly squeezed lime juice (about 3 limes)
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons sugar
  • 3 garlic cloves, grated
  • 1 fresh serrano chile, seeded and finely chopped
  • 2 tablespoons olive oil
  • 6 ounces shitake mushrooms, sliced
  • 1 bunch spring onions, chopped
  • 1 bunch pencil asparagus, cut into 1-inch pieces
Directions
  • Season the beef with salt and pepper. In a medium bowl, whisk together the lime juice, soy sauce, sugar, garlic and chile 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. Then 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 skillet to reduce until thickened, about 4 minutes. Add the mushrooms, spring onions and asparagus and cook until all the vegetables are tender-crisp, 5 to 7 minutes. Return the beef to the skillet and toss to combine.


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