Stir-Fried Beef

I love a good stir-fry! They are so versatile. You can use different proteins or veggies, change up the starch with rice, pasta, potatoes, or whatever else you have.

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 chili 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)

Instructions

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.

2. 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.

3. Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes.

4. Add the garlic and scallions and cook 1 minute more.

5. Add the mushrooms and cook for 2 to 3 minutes more.

6. Add the veggies such as snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes.

7. Return the beef to the skillet and toss to combine.