Asian Flank Steak Stir Fry Recipes

ASIAN FLANK STEAK STIR-FRY

Steps:

• In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside. , In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink. , Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.

FLANK STEAK STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender., Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

ASIAN FLANK STEAK STIR-FRY

Steps:

• In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
• In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
• Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.

FLANK STEAK STIR-FRY

Steps:

• For the marinated steak: Combine the fish sauce, ginger, garlic, honey, lime juice and 1 tablespoon of the sliced scallions in a bowl and whisk to combine. Add the steak and toss well to coat.
• For the stir-fry: Mix the remaining sliced scallions with the garlic and ginger in a small bowl and set aside.
• Heat a large nonstick saute pan or wok over high heat. Add 1 tablespoon of the vegetable oil and half of the steak. Spread into a single layer and let sear 30 seconds. Toss the meat, spread back out and sear again, another 1 1/2 to 2 minutes. Toss once more and remove to a serving dish. Return the pan to the heat until hot. Add another tablespoon vegetable oil and the remaining meat and repeat.
• Return the pan to the heat until hot. Add another tablespoon of oil and half of the reserved garlic, ginger and scallion mixture. Cook the aromatics for about 30 seconds, then add half of the vegetables and cook, adding 1 to 1 1/2 tablespoons soy sauce and about 2 ounces of water to the pan as the vegetables cook, about 4 minutes. Transfer to the serving dish. Wipe out the pan, return to the heat, add the remaining tablespoon oil and repeat with the remaining aromatics, vegetables and soy sauce. (Make sure to reheat the pan completely between batches.)
• Toss the meat and vegetables together in the serving dish and serve with steamed white rice.

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

ASIAN FLANK STEAK WITH FRIED CHINESE NOODLES WITH PEPPERS

Steps:

• Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
• In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.
• To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.

ASIAN NOODLES WITH PAN-SEARED FLANK STEAK

Steps:

• Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning ccasionally.
• Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.
• Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes. Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain. Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro.

ASIAN MARINATED FLANK STEAK

Steps:

• Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
• Add steak to bag, remove all of the air, and seal.
• Marinate for up to 24 hours, turning bag occasionally.
• Remove meat from marinade, and grill or broil to desired degree of doneness.
• Thinly slice steak against the grain and serve.
• To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
• You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!

ASIAN FLANK STEAK STIR-FRY

Steps:

• In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
• In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
• Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.