s TEX-MEX STIR-FRY **** s |
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Instructions *** 8-7-20 very good, orginally called beef stir fry, i used flank steak *** "The best thing about a stir-fry is that you can substitute the vegetables you like most." Level: Easy Total: 30 min Prep: 15 min Cook: 15 min Yield: 4 servings Nutrition Info Share This Recipe Ingredients 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) Directions WATCH Watch how to make this recipe. 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. 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. 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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foodnet work magazine trish yearwood
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