1poundskirt or flank steaksliced into very thin strips
2tablespoonschopped fresh Italian parsley
Instructions
Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and onion and immediately toss to coat. Season with ½ teaspoon kosher salt and ¼ teaspoon pepper.
Cook while stirring frequently for about 5 minutes. Add the garlic and cook for about a minute, until fragrant. Transfer the cooked vegetables to a plate and return the pan to the stove.
Add ½ tablespoon of oil to the skillet, swirl to coat, and then add half of the steak. Toss to coat and spread across the pan in one layer. Season with salt and pepper.
Cook for 1 minute, stir and cook an additional minute, turning over uncooked sides as needed. As soon as the meat has browned, remove the meat from the pan and transfer it to a plate.
Repeat steps to cook the remaining meat. Remove the pan from the heat and add the vegetables and cooked meat back to the pan. Sprinkle with parsley and stir to mix. Serve warm.