Beef Stir Fry

Beef Stir Fry


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

Categories:  ,

Yields or Serves:  

[Total: 3   Average: 5/5]

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 has been cooking and writing recipes since she was a a young girl. 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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