Limey Beef Stir-fry

2lb Flank Steak

1/2 cup soy sauce

1 Tbsp honey

Juice of 4 limes

1 zucchini

1 broccoli crown

1 bell pepper

snap peas

2 ears of corn

4 cloves of garlic, grated

1 bunch thinly sliced scallions

Thinly slice the flank steak on the bias. If you put the steak in the freezer for a couple of hours, it makes it easier to get thin slices. Place the steak in a bowl and season with salt and pepper. Pour the soy sauce, honey, and lime juice in the bowl with the steak and toss it all together. Set aside. Chop up the veggies. Heat 1 Tbsp olive oil in a large pan on medium/high heat. Place the chopped zucchini, broccoli, bell pepper, and snap peas in the pan and sautee with salt and pepper. Once the veggies are almost done, add in the corn and cook for an additional two minutes. Remove the veggies to a large bowl. Heat the pan again and pour the meat and all of the liquid from the bowl into the pan. Cook for 3-4 minutes untilt he meat is almost cooked through. Remove the meat from the pan, leaving the liquid in the pan. Add the scallions and garlic to the pan and cook until the liquid is reduced by half, about 3-4 minutes. Once the liquid is reduced add the beef and veggies back to the pan and toss to coat. Serve over rice.