Name: Beef Stir-Fry
Cook time: P0Y0M0DT0H30M0.000S
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 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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Beef Stir-Fry

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