Name: Beef Stir-Fry
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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.

Courtesy of Food Network Magazine

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Beef Stir-Fry

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