If you’re craving a savory and satisfying meal, this beef stir-fry recipe is the perfect solution. Packed with tender, juicy skirt steak and fresh, vibrant vegetables like mushrooms, bell peppers, and snow peas, it’s a nutritious and delicious option for weeknight dinners. The soy sauce-based marinade adds bold, umami flavors, while a touch of lime juice and Serrano pepper gives it a zesty, spicy kick.
This easy beef stir-fry comes together in under 30 minutes and is perfect served over steamed rice or noodles. Whether you’re meal prepping, cooking for the family, or hosting a casual dinner, this dish is sure to impress. Best of all, it’s completely customizable—swap out vegetables, adjust the spice level, or even use chicken or shrimp for variety.
Ingredients
- 1 ½ pounds skirt steak, sliced into 4-inch pieces, then cut against the grain into ¼-inch thick strips
- Salt and freshly ground black pepper, to taste
- ¼ cup low-sodium soy sauce
- 1 Serrano chile pepper, seeded and finely chopped
- 2 teaspoons sugar
- 2 tablespoons freshly squeezed lime juice (from 1-2 limes)
- 2 tablespoons olive oil
- 2 garlic cloves, grated
- 1 bunch scallions, thinly sliced
- 6 ounces fresh mushrooms, sliced
- ¼ pound snow peas or green beans
- 1 (12-ounce) can baby corn, drained
- 1 red bell pepper, thinly sliced
Instructions
- Prepare the Marinade:
In a medium-sized bowl, whisk together the soy sauce, sugar, lime juice, and chopped Serrano peppers until the sugar dissolves. Add the beef strips to the marinade, mix well, and let it sit for at least 10 minutes. - Cook the Beef:
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef strips and stir-fry for 3-4 minutes until no pink remains. Remove the beef and set it aside, leaving the juices in the skillet. - Reduce the Juices:
Cook the reserved juices in the skillet over medium heat until slightly reduced and thickened. Add the scallions and grated garlic, cooking for 1 minute until fragrant. - Cook the Vegetables:
Add the mushrooms to the skillet and stir-fry for 3 minutes. Then, mix in the snow peas (or green beans), baby corn, and red bell pepper. Cook for an additional 2 minutes, until the vegetables are tender but still crisp. - Combine and Finish:
Return the cooked beef to the skillet and stir everything together. Cook for 2 more minutes until the beef is heated through. Season with salt and pepper to taste. - Serve:
Transfer to a serving dish and enjoy hot with steamed rice or noodles.
Tips
- Cutting the Beef: Ensure you slice the beef against the grain for maximum tenderness.
- Marinating Time: For extra flavor, marinate the beef for up to 30 minutes if time allows.
- Cooking Heat: Use high heat for stir-frying to sear the ingredients quickly while maintaining their texture.
Variations and Substitutions
- Vegetables: Swap out or add veggies like broccoli, carrots, bok choy, or zucchini based on your preference.
- Protein Alternatives: Substitute beef with chicken, shrimp, or tofu for a different take.
- Heat Level: Adjust the spice level by adding or omitting Serrano peppers, or substitute with milder chili varieties.
- Sauce Additions: Enhance the flavor with a splash of oyster sauce, hoisin sauce, or sesame oil.
FAQs
Can I use a different cut of beef?
Yes, flank steak, sirloin, or ribeye are excellent substitutes for skirt steak.
Can I make this dish ahead of time?
While best served fresh, you can prepare the veggies and marinate the beef ahead of time for convenience.
What can I use instead of baby corn?
Try sliced water chestnuts or even asparagus tips for a different texture.
Serving Suggestions
- Serve over steamed jasmine rice or brown rice for a hearty meal.
- Pair with rice noodles or lo mein for a classic Asian-inspired dish.
- Add a side of egg rolls or dumplings for a complete meal experience.
Why You’ll Love This Recipe
This beef stir-fry recipe combines tender, flavorful beef with crisp, colorful vegetables for a meal that’s as delicious as it is nutritious. The savory marinade, fresh vegetables, and quick cooking time make it perfect for busy weeknights. It’s versatile, customizable, and brings the taste of your favorite takeout straight to your kitchen!
The Best Beef Stir-Fry Recipe
4
servings15
minutes15
minutesIngredients
1 ½ pounds skirt steak, sliced into 4-inch pieces, then cut against the grain into ¼-inch thick strips
Salt and freshly ground black pepper, to taste
¼ cup low-sodium soy sauce
1 Serrano chile pepper, seeded and finely chopped
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice (from 1-2 limes)
2 tablespoons olive oil
2 garlic cloves, grated
1 bunch scallions, thinly sliced
6 ounces fresh mushrooms, sliced
¼ pound snow peas or green beans
1 (12-ounce) can baby corn, drained
1 red bell pepper, thinly sliced
Directions
- Prepare the Marinade:
- In a medium-sized bowl, whisk together the soy sauce, sugar, lime juice, and chopped Serrano peppers until the sugar dissolves. Add the beef strips to the marinade, mix well, and let it sit for at least 10 minutes.
- Cook the Beef:
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef strips and stir-fry for 3-4 minutes until no pink remains. Remove the beef and set it aside, leaving the juices in the skillet.
- Reduce the Juices:
- Cook the reserved juices in the skillet over medium heat until slightly reduced and thickened. Add the scallions and grated garlic, cooking for 1 minute until fragrant.
- Cook the Vegetables:
- Add the mushrooms to the skillet and stir-fry for 3 minutes. Then, mix in the snow peas (or green beans), baby corn, and red bell pepper. Cook for an additional 2 minutes, until the vegetables are tender but still crisp.
- Combine and Finish:
- Return the cooked beef to the skillet and stir everything together. Cook for 2 more minutes until the beef is heated through. Season with salt and pepper to taste.
- Serve:
- Transfer to a serving dish and enjoy hot with steamed rice or noodles.
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