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 black pepper
• 1/4 cup freshly squeezed lime juice (about 3 limes)
• 1/4 cup low-sodium soy sauce
• 2 teaspoons sugar
• 3 garlic cloves, grated
• 1 fresh serrano chile, seeded and finely chopped
• 2 tablespoons olive oil
• 6 ounces shitake mushrooms, sliced
• 1 bunch spring onions, chopped
• 1 bunch pencil asparagus, cut into 1-inch pieces

Instructions

1. Season the beef with salt and pepper. In a medium bowl, whisk together the lime juice, soy sauce, sugar, garlic and chile until the sugar is dissolved. Add the beef, toss to coat and set aside.
2. In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Then add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
3. Remove the beef from the skillet and set aside. Allow the liquid in the skillet to reduce until thickened, about 4 minutes. Add the mushrooms, spring onions and asparagus and cook until all the vegetables are tender-crisp, 5 to 7 minutes. Return the beef to the skillet and toss to combine.