Beef Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 29
- Saturated Fat
- 10
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 39
- Cholesterol
- 111
- Sodium
- 796
- Total: 30 min
- Active: 30 min
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.