Flank Steak Stir Fry Recipes

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ASIAN FLANK STEAK STIR-FRY



Asian Flank Steak Stir-Fry image

From the Taste of Home Cookbook : Rice noodles can be found in the Asian section of your grocery store. Otherwise, angel hair pasta makes a good substitute.

Provided by Boomette

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces asian rice noodles, uncooked or 4 ounces angel hair pasta
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon gingerroot, minced
1 teaspoon garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces frozen stir-fry mixed vegetables
1 1/2 cups carrots, shredded
2 teaspoons sesame oil, divided
1 beef flank steak, cut into thin strips (1 1/2 pounds)
2 teaspoons sesame seeds, toasted

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



Flank Steak Stir-Fry image

Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup fresh or frozen broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned sweet red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoon canola oil
Hot cooked rice

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.

Nutrition Facts : Calories 269 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 678mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

STIR-FRIED STEAK AND VEGGIES



Stir-Fried Steak and Veggies image

There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon cornstarch
1 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup cold water
1/4 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 cups broccoli florets
2 cups cauliflowerets
1 large onion, chopped
1 cup sliced carrots
Hot cooked rice

Steps:

  • In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

MONGOLIAN BEEF



Mongolian Beef image

This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.

Provided by Jet Tila

Categories     main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 20

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles

Steps:

  • For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
  • For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
  • For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
  • Transfer to a platter and garnish with the scallion greens.

FLANK STEAK WITH SNAP-PEA AND ASPARAGUS STIR-FRY



Flank Steak with Snap-Pea and Asparagus Stir-Fry image

When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 10

1 cup long-grain white rice
1 tablespoon vegetable oil, such as safflower
1 pound flank steak
Coarse salt and ground pepper
8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
4 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

  • Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper; cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent with foil (reserve skillet).
  • Place snap peas, asparagus, garlic, red-pepper flakes, and 1/4 cup water in skillet. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine.
  • Slice steak thinly across the grain. Serve steak, vegetables, and rice drizzled with pan juices.

Nutrition Facts : Calories 441 g, Fat 13 g, Fiber 3 g, Protein 31 g

FLANK STEAK STIR-FRY



Flank Steak Stir-Fry image

Provided by James Briscione

Categories     main-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 13

2 tablespoons fish sauce (or soy sauce)
1 heaping tablespoon finely sliced fresh ginger
1 tablespoon chopped garlic
2 teaspoons honey
Juice of 1/2 lime
1 bunch scallions, sliced
1 pound flank steak, thinly sliced
2 tablespoons chopped garlic
1 tablespoon finely sliced fresh ginger
4 tablespoons vegetable oil
4 cups thinly sliced vegetables (bell peppers, broccoli, snow peas, bok choy, etc.)
2 to 3 tablespoons soy sauce
Steamed rice, for serving

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.

STIR-FRY FLANK STEAK



STIR-FRY FLANK STEAK image

Categories     Beef     Stir-Fry

Number Of Ingredients 12

1-1/2 pounds flank steak
1 cup chicken stock
1 teaspoon sugar
2 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
1 tablespoon hot sesame oil
2 tablespoons peanut oil
2 cloves garlic, chopped
1 inch piece ginger, peeled and finely chopped
3/4 pound fresh shitake mushrooms, stemmed and thinly sliced
2 heads bok choy, cut into 1 inch pieces
1 bunch scallions, finely chopped

Steps:

  • Cut the meat lengthwise into thirds. Thinly slice each third. In bowl, combine the stock, sugar, vinegar, soy sauce, and sesame oil. Heat a large wok or skillet. Add 1 tablespoon peanut oil and when hot, stir-fry the steak over high heat for 2 minutes or until not red. Wipe out wok. Add the remaining 1 tablespoon peanut oil. Stir-fry garlic and ginger for 1 minute. Add mushrooms, and stir-fry for 2 minutes. Add bok choy and stir-fry for 2 minutes more. Return meat to wok. Pour in soy mixture, bring to a boil, and simmer 2 minutes of until the meat is cooked through. Sprinkle with scallions

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Top Asked Questions

How to make stir fry sauce for flank steak?
Instructions Heat 1 tablespoon canola oil over medium high heat in a wok or skillet. Add the prepared onions and peppers to the hot oil and season with salt and pepper; cook for 5 to 6 minutes, or until tender. In the meantime, prepare the sauce by mixing together soy sauce, rice vinegar, sesame seed oil, beef broth, sugar, ginger, and corn starch.
What kind of steak is in a stir fry?
We like serving it over rice or sometimes eating it by itself. Either way, it’s delicious. This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out! Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
How long do you cook pepper steak in a stir fry?
Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan. Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate. Add the remaining oil to the pan.
How to make Pepper steak stir fry at the zoo?
Instructions 1 Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan. 2 Add the peppers and cook for 3-4 minutes or until just tender. ... 3 Add the remaining oil to the pan. ... 4 Increase heat to high. ... 5 Add the garlic and ginger, then cook for 30 seconds. 6 Place the peppers back in the pan with the steak. More items...

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