Stir Fry Flank Steak Recipes

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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.

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.

ASIAN FLANK STEAK STIR-FRY



Asian Flank Steak Stir-Fry image

Rice noodles can be found in the Asian section of your grocery store. Angel hair pasta is a good substitution.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

4 ounces uncooked thin rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen stir-fry vegetable blend
1-1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1 beef flank steak (1-1/2 pounds), cut into thin strips
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.

Nutrition Facts : Calories 294 calories, Fat 11g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 757mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

SOY MARINATED FLANK STEAK STIR-FRY



Soy Marinated Flank Steak Stir-Fry image

This flavorful Soy Marinated Flank Steak Stir-Fry is a quick weeknight meal packed with protein and vegetables.

Provided by Mariam E.

Categories     Main Dishes

Time 25m

Number Of Ingredients 15

3 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1/2 Tbsp rice vinegar
4 cloves garlic (minced)
1/2 tsp agave
Large pinch of red pepper flakes
1 tsp of ground black pepper
STIR FRY
1 1/2 lbs flank steak
1 Tbsp canola oil
1/2 green bell pepper (cut into thin strips)
1/2 red bell pepper (cut into thin strips)
1/2 orange bell pepper (cut into thin strips)
1/2 cup broccoli florets
1/2 cup snap peas

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.

Nutrition Facts : ServingSize 4 g, Calories 389 kcal, Sugar 4.8 g, Sodium 593 mg, Fat 16 g, SaturatedFat 7.4 g, Carbohydrate 8.9 g, Fiber 1.7 g, Protein 49.5 g, Cholesterol 94 mg

BETTER THAN TAKE-OUT FLANK STEAK STIR FRY RECIPE



Better Than Take-Out Flank Steak Stir Fry Recipe image

You are gonna LOVE this "better than take-out" Beef Stir Fry. Crisp textures from the veggies and tender chunks of meat give this dish a variety of texture and flavor. The spicy garlic sauce is kissed with a bit of sweetness and adds gusto to the recipe. All of this will explode when it hits your taste buds.

Provided by Kristy Murray

Categories     Stir Fry

Time 40m

Number Of Ingredients 15

1 1/2 pounds Flank Steak
3 tablespoons Avocado Oil
Kosher Salt and Freshly Ground Black Pepper to taste
16 ounces Baby Bell Mushrooms
1 1/2 large Red Bell Pepper, thick slices
1 1/2 large Sweet Onion, thick slices
8-ounce package Snow Peas
8 cups Brown Rice, cooked (substitute cauliflower rice for Keto)
4 tablespoons Soy Sauce
4 teaspoons Chili Garlic (I used Huy Fong)
1 teaspoon Sesame Oil
4 tablespoons Raw Honey (substitute Xylosweet for Keto)
1 teaspoon Fresh Ginger, grated
4 tablespoons Dry White Wine
1 Tablespoon Cornstarch (substitute 1 tsp of xantham gum for Keto)

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.

Nutrition Facts : ServingSize 1 cup stir fry with 1 cup brown rice, Calories 546 calories, Sugar 13 g, Sodium 1905 mg, Fat 16 g, SaturatedFat 4 g, UnsaturatedFat 7 g, TransFat 0 g, Carbohydrate 68 g, Fiber 7 g, Protein 31 g, Cholesterol 56 mg

PEPPER STEAK STIR FRY



Pepper Steak Stir Fry image

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!

Provided by Sara Welch

Categories     Main

Time 30m

Number Of Ingredients 10

1 tablespoon vegetable oil (divided use)
1 red bell pepper (cored, seeded and cut into strips)
1 green bell pepper (cored, seeded and cut into strips)
1 1/4 pounds flank steak (thinly sliced)
2 teaspoons minced garlic
1 teaspoon minced ginger
salt and pepper to taste
1/4 cup soy sauce
1 1/2 tablespoons sugar
1 1/2 tablespoons cornstarch

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.

Nutrition Facts : Calories 277 kcal, Carbohydrate 11 g, Protein 32 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 687 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

30-MINUTE STEAK STIR FRY RECIPE



30-Minute Steak Stir Fry Recipe image

This 30-minute Steak stir fry recipe is filling, tasty, and brimming with veggies. It's the perfect addition to your weeknight dinners.

Provided by Natalya Drozhzhin

Categories     Meats

Time 30m

Number Of Ingredients 10

2 lbs Beef Steak
1 red bell peppers
8 oz broccoli
1 medium onion
1/2 bunch green onions
2 tbsp oil, (avocado or olive )
6 tbsp soy sauce
2 tbsp sesame oil
2 tbsp brown sugar
1 tbsp fresh ginger

Steps:

  • In a small bowl or measuring cup, whisk together soy sauce, brown sugar, sesame oil, and ginger to create the stir fry marinade. Set aside.
  • Chop the bell peppers into strips and cut the broccoli into bite-sized pieces. Slice the onion into half rings and chop the green onion
  • Slicing against the grain, cut the Steak into thin strips.
  • Preheat a wok or deep-frying pan with oil. Add veggies (except green onion) and cook on medium-high until golden brown. Remove and set aside.
  • In the same wok or pan, add Beef strips over high-heat until the Beef turns golden brown.
  • Add cooked veggies and green onions back into the wok with Beef. Pour the marinade in, give it a good toss, and cook on low for 2-4 minutes or until sauce slightly thickens.
  • Serve as-is or along with your favorite side. Enjoy!

Nutrition Facts : Calories 453 kcal, Carbohydrate 10 g, Protein 34 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 92 mg, Sodium 1100 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 19 g, ServingSize 1 serving

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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From foodnetwork.com


FLANK STEAK STIR-FRY RECIPE
Flank steak stir-fry recipe. Learn how to cook great Flank steak stir-fry . Crecipe.com deliver fine selection of quality Flank steak stir-fry recipes equipped with ratings, reviews and mixing tips. Get one of our Flank steak stir-fry recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 76% Flank Steak Stir-Fry with Asparagus and Red Pepper Recipe ...
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