We had a simple meal tonight. Beef Stir-Fry. I got the idea when I was looking through the January / February 2016 Food Network magazine. We don’t have beef all that often and this seemed like an easy way to have beef in a meal.

Season 1 pound of skirt steak (or some similar cut that has been cut against the grain into 1/4-inch slices) with salt and pepper. In a medium bowl, whisk together 1/4 cup of soy sauce, 1 serrano chile pepper (if heat is desired), 2 teaspoons of sugar and 2 tablespoons of lime juice until the sugar is dissolved. Mix the sauce with the beef, tossing to coat and set aside.

In a large skillet over medium-high heat, heat a few tablespoons of canola oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, about 3 to 4 minutes.

Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 3-4 minutes. Add 2 cloves of grated (or minced) garlic and 1 bunch of thinly sliced scallions and cook 1 minute more. Add 6-8 ounces of fresh sliced mushrooms and cook for 2 to 3 minutes more. Add 1/4 pound of snow peas, 1 can of baby corn and 1 sliced red 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.

Serve over jasmine rice and enjoy!