Asian Flank Steak Stir Fry Recipes

ASIAN STEAK AND VEGETABLE STIR-FRY

Steps:

• Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
• Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
• Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.

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.

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.

SIZZLING STEAK STIR-FRY

Steps:

• Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
• Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
• Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.
• Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
• Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
• Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
• Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.
• Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
• Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.

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.

SOY MARINATED FLANK STEAK STIR-FRY

Steps:

• Cook rice noodles or long grain white rice according to package directions.
• In a medium bowl, stir together ingredients for the steak marinade. Add the steak, turning to coat in the marinade. Refrigerator for at least 1 hour and up to 4 hours.
• Heat a large cast iron skillet over medium-high heat. Remove steak from marinade and add to the skillet. Cook for 5 minutes per side, or until it reaches desired doneness.
• Five minutes per side will get you a nice medium-rare to medium temperature.
• Remove steak from heat and rest for 10 minutes. Cut against the grain into long thin strips. Set aside.
• In a wok or large skillet, add 1 Tbsp olive oil over medium-high heat. Add peppers, broccoli, and snap peas to the pan. Stir fry until cooked through, approximately 3 to 4 minutes.
• To assemble the bowls, fill each bowl with cooked rice or cooked rice noodles. Top with vegetables and sliced steak, dividing it evenly between the bowls. Serve immediately.

BETTER THAN TAKE-OUT FLANK STEAK STIR FRY RECIPE

Steps:

• Slice the flank steak against the grain in 1/4-inch wide strips. Cut each of the strips into 1 or 2-inch length pieces.
• Trim the mushroom stems if they are dry, woody or fibrous and cut the mushrooms in half.
• Slice both the red bell pepper and the sweet onion into large slices.
• Combine all the ingredients of the stir fry sauce into a large measuring bowl and whisk until the cornstarch has all dissolved.
• Heat a 12-inch heavy skillet (I use a cast iron skillet) over high heat until nice and hot. Add one tablespoon of avocado oil and let heat for 30 seconds. Add the flank steak in a single layer in the bottom of the skillet. Salt and pepper to taste.
• Turn the heat down to medium-high. Sear for 1 1/2 - 2 minutes until nice and brown on one side. Turn the pieces over and cook for another 1 minute. Stir and continue cooking for 1 more minute. The meat should be about 80% done.
• Remove the meat from the skillet onto a plate. Cover with foil to keep warm.
• Turn the heat to high again and heat until nice and hot. Add 1 tablespoon Avocado oil and swirl in the pan. Heat for 30 seconds.
• Turn the heat down to medium-high and add the mushrooms and salt and pepper to taste. Sauté for 5-8 minutes, stirring frequently until browned and all their moisture has been evaporated.
• Pour in 1 more tablespoon of Avocado oil and add the red bell pepper slices and the sweet onion slices along with more salt and pepper to taste.
• Sauté for 5-8 minutes until the onions and red peppers are tender but still somewhat crispy. Add the snow peas and stir until all is combined.
• Add the flank steak meat back into the skillets.
• Turn the heat to high and pour in the stir fry sauce and bring to a low boil and continue boiling and stirring until the sauce thickens about 3 minutes.
• Serve immediately with brown rice.

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 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.

SLOW COOKER MONGOLIAN BEEF

Steps:

• Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
• Add the flank steak to the slow cooker.
• Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
• Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
• Stir in the green onions, then serve.

PEPPER STEAK STIR FRY

Steps:

• 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. Season the flank steak with salt and pepper to taste.
• Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
• Add the garlic and ginger, then cook for 30 seconds.
• Place the peppers back in the pan with the steak.
• In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch.
• Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.

CHINESE CURRY BEEF STIR FRY

Steps:

• In a bowl mix the curry powder, vinegar and soy sauce. Add the thin strips of beef and massage with hands to cover each piece of meat with marinade. Cover and place in refrigerator to rest for 30 minutes.
• In a wok placed over high heat, add the oil. In small batches to ensure the meat gets seared, not steamed, quickly stir fry the meat until cooked on both sides, 2-3 minutes. Remove from wok and set aside.
• Add the 1/2 cup of beef stock and scrape up bits of caramelized beef bits. Add the black bean paste and stir. Stir in the cornstarch slurry and stir to create a smooth sauce. Cook for a minute and add the meat back in and stir fry for 3-4 minutes.
• Season to taste with salt and white pepper if needed. Serve with steamed rice and vegetables if desired.