Beef Stir-Fry

Recipe courtesy of Trisha Yearwood

Beef Stir-Fry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into ¼-inch-thick slices

  • Salt and freshly ground pepper

  • ¼

    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

  • ¼

    pound snow peas or green beans

  • 1

    12 -ounce 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.


Nutrition

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