FLANK STEAK STIR-FRY
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Provided by James Briscione
Categories main-dish
Time 40m
Yield 4 to 5 servings
Number Of Ingredients 13
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
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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4/5 (62)Estimated Reading Time 1 minServings 4Total Time 25 mins
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
- Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
- Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
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- In a small bowl, combine the rice vinegar, soy sauce, orange zest, sugar and 1 teaspoon of the cornstarch. Set aside.
- Place the steak in another bowl. Season with salt and pepper, then add the remaining 1 tablespoon of cornstarch and stir to coat the meat.
- In a large wok or skillet, heat the oil over high. Add the steak, working in batches if needed, and stir fry until browned but just short of being cooked through, about 2 minutes. Transfer the meat to a plate, then add in the onion, peppers, garlic and ginger. Stir fry until the vegetables are just tender about 5 minutes. Add the steak back into the vegetables and cook for an additional minute.
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- Thaw your steak and then slice thinly against the grain. I prefer to mostly thaw the steak but not completely before cutting, since it's easier to slice still partially frozen.
- Place the steak in a ziploc bag along with the sesame oil. Add half of the coconut aminos (you'll add the rest later). In a small bowl, combine the minced cilantro, ginger, garlic, and chili powder. Add half of this mixture to the steak in the bag and withhold the other half to add later. Then add the red curry paste (all of it) and lime juice (all of it) to the steak. Close the bag and massage it to get the steak well-coated with the ingredients, then marinate for 2 hours. If your meat wasn't entirely thawed when you cut it, feel free to marinate on the counter. And if you don't have time to marinate, that's fine! Just move right on to the cooking stage. The steak won't be as tender or absorb the flavors as well, but I often skip the marinating when I'm busy.
- When you're ready to cook, turn a frying pan (I prefer cast iron) to just above medium heat and allow it to warm up. While it does, start chopping the veggies. Chop the carrot and onion first because you'll add them soonest, and be sure to chop the carrots very thinly!
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- In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
- Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
- Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.
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- Prepare noodles according to package instructions, drain, and rinse with cold water. Mix with 1 tablespoon mirin, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil. Pan fry on both sides to reach desired crispiness (adding more oil if needed).
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- Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
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