Beef Stir-Fry

Ingredients

• Beef plate

  Outside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  1 ½ lb or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Lime juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  100g

• Mushrooms

  Shiitake, raw

  170g

• Green beans

  Snap beans, raw

  4 oz or 113g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

Directions

1. 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.
2. 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.
3. 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.
4. (source: https://www.foodnetwork.com/recipes/beef-stir-fry-3364942)

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