Beef with vegetables stir-fry

Ingredients:

• 700 g skirt steak (trimmed flank meat), cut into 10 cm long pieces, then across the grain into 0.6 cm thick slices.
• 170 g fresh mushrooms, sliced
• 110 g of green peas or green beans
• 1 can (340 g) young corn on the cob, drained
• 1 red bell pepper, thinly sliced ​​(optional)
• Salt and ground black pepper
• 1/4 cup soy sauce
• 1 serrano chili pepper, seeded and finely chopped
• 2 teaspoons of sugar
• 2 tbsp lime juice (1-2 limes)
• 2 tbsp. l. olive oil
• 2 cloves garlic, grated
• 1 bunch green onions, thinly sliced

Preparation:

1. Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, serrano pepper, sugar, and lime juice until the sugar dissolves. Add the beef, stir to coat, and set aside.
2. In a large skillet, heat the olive oil over medium heat until it begins to shimmer, about 1 minute. Add the beef and cook, stirring occasionally, until cooked through, 3-5 minutes.
   
   Remove the meat from the pan and set aside. Let the liquid in the pan reduce slightly and thicken, about 4 minutes. Add the garlic and green onions and cook for another minute. Add the mushrooms and cook for another 2-3 minutes.
3. Add the snap peas (or green beans), young corn on the cob, and bell pepper and continue cooking until the vegetables are crisp-tender, about 2 minutes. Return the meat to the pan and toss with the vegetables.
   
   In this dish you can replace the green beans with kale and cook it using the method beef stir-fry.