Beef Stir Fry

Beef Stir Fry

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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The wonderful thing about a stir fry is that you can substitute the vegetables you like most.

  • 1 1/2 Pounds Skirt Steak (Cut Into 4 Inch Long Pieces)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/4 Cup Low-Sodium Soy Sauce
  • 1 Serrano Chile Pepper (Seeded & Finely Chopped)
  • 2 Teaspoons Sugar
  • 2 Tablespoons Freshly Squeezed Lime Juice
  • 2 Tablespoons Olive Oil
  • 3 Garlic Cloves (Grated)
  • 1 Bunch Green Onions (Thinly Sliced)
  • 1 Cup Thinly Sliced Fresh Mushrooms
  • 1/4 Pound Snow Peas
  • 1/4 Pound Fresh Broccoli
  • 1 1/2 Cups Baby Corn
  • 1 Red Bell Pepper (Thinly Sliced)
  1. Season steak with kosher salt and pepper. In medium-size bowl whisk together soy sauce, chile pepper, sugar, and lime juice. Add beef and toss to coat. Set aside.
  2. In wok or large-size skillet over a medium-high heat add olive oil and heat 1 minute. Add beef, along with sauce, and cook 3 to 5 minutes until cooked through.
  3. Remove beef from skillet and set aside. Allow liquid in pan to reduce 4 minutes until thickened. Add garlic and green onions. Cook 1 minute. Add mushrooms and cook 3 minutes more. Add snow peas, baby corn, broccoli, and bell pepper. Continue cooking 3 minutes until all vegetables are crisp tender. Return beef to skillet and toss to combine.
  4. Transfer to serving bowl and serve warm.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 17 Minutes Total Time: 37 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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