Beef & Mushroom Stir Fry

Yield: 4 servings

Calories per serving 450

Ingredients

1 1/2 pounds skirt steak, cut into 4-inch long
pieces, then cut against the grain into 1/4-inch slices
Salt and freshly ground pepper
3/4 cup low-sodium soy sauce
1 Serrano (or Jalapeno) pepper, seeded and finely chopped
(If you want this to be more spicy, don't  remove the seeds)
2 teaspoon sugar
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
2 cloves of garlic, grated
1 bunch scallions, thinly sliced
6 ounces fresh mushrooms, (baby Bella's or Shiitake mushrooms), sliced not too thin
3/4 pound snow peas, or green beans
1 12-ounce can baby corn, drained
1 Red bell pepper, thinly sliced.

Method:

-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 and marinate; toss to coat and set aside.
-In a large skillet over medium-high heat the olive 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, leaving the liquid in the skillet.
-Allow the liquid to 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.
-Add the snow peas, baby corn and bell pepper and continue cooking until the vegetables are crisp-tender.
-Return the beef to the skillet and toss to combine.

Serve with white (I like Jasmine) or brown rice (optional)

Also, a nice Asian Spicy Slaw (or you also do it with Cucumbers; goes very nice with this stir fry ( check the Index of this blog for recipe for this under Chef Ed's Spicy Asian Slaw)

Enjoy, Chef Ed