Beef Stir-Fry
The best thing about a stir-fry is that you can substitute the vegetables you like most.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 pound | 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 ounce | 12- 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.
Source: foodnetwork.com
