Servings: 0
Calories: 297kcal
Ingredients
- 1½ lbs skirt steak cut into narrow strips
- ¼ cup soy sauce
- 1 serran pepper seeded and finely chopped
- 2 tbsp lime juice
- 2 tbsp extra virgin olive oil
- 2 garlic cloves grated
- 1 bunch scallions thinly sliced
- 6 oz fresh mushrooms
- ¼ snow peas
- 12 oz can of baby corn
- 1 red bell pepper
- salt and pepper to taste
Instructions
- Whisk together soy sauce, chili pepper, and lime juice.
- Add beef, toss to coat, and set aside. For best results, allow it to set in the marinade for at least one hour.
- In a wok over medium-high heat, heat the oil until shimmering, about one minute.
- Add beef and cook, stirring, until cooked through, three to five minutes.
- Remove beef from the skillet and set aside.
- Allow the liquid in the pan to reduce until thickened, about four minutes.
- Add garlic and scallions and cook one minute more.
- Add mushrooms and cook for two to three minutes more.
- Add the snow peas, baby corn, and bell pepper, and continue cooking until all the vegetables are crisp-tender, about two minutes.
- Return beef to the wok and toss to combine.
- Serve atop your starch of choice or enjoy solo.
Nutrition
Calories: 297kcal | Fat: 15g | Protein: 28g | Carbohydrates: 14g
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