· 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 chile 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)
Step 1Season 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.Step 2In 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.Step 3Remove 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.