600g skirt steak, cut into strips

Salt and freshly ground pepper

1/4 cup low-sodium soy sauce

1 chile, 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

Half pack fresh mushrooms, sliced

120g snow peas or green beans

1 can baby corn, drained

1 red bell pepper, thinly sliced (optional)
Method
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.