Beef Stir-Fry

By KodiakDavis

Recipe courtesy of Trisha Yearwood

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)

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

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.