Beef Stir-Fry

Ingredients (4 Servings):

• 600g skirt steak, cut into strips
• Salt and freshly ground pepper
• 1/4 cup low-sodium soy sauce
• 1 chile, 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
• Half pack fresh mushrooms, sliced
• 120g snow peas or green beans
• 1 can baby corn, drained
• 1 red bell pepper, thinly sliced (optional)

Method:

1. Season the steak with salt and pepper.
2. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved.
3. Add the beef, toss to coat and set aside.
4. 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.
5. Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes.
6. Add the garlic and scallions and cook 1 minute more.
7. Add the mushrooms and cook for 2 to 3 minutes more.
8. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes.
9. Return the beef to the skillet and toss to combine.