It's time to spice things up in the kitchen! This versatile beef stir-fry recipe is great for any kind of vegetables so feel free to make it your own. Some like it hot and some can't handle the heat. Play with the amount of peppers and find your happy place.
Savory Beef Stir-Fry
INGREDIENTS (serves 4)
- 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)
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.