The best thing about a stir-fry is that you can substitute the vegetables you like most.
|1 1/2 pound||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 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 ounce||12- 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.