Steak Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Steak Stir Fry
Description
This stir fry starts by slicing flank steak thinly across the grain, ensuring tender bites. The meat is marinated in soy sauce and cornstarch to both season and help achieve a slight glaze during cooking. The meat is cooked in batches over high heat to promote searing without overcrowding the pan.
After the steak is set aside, vegetables are stir-fried briefly to maintain crispness and vibrant color. The steak is returned, and the prepared sauce—a combination of soy sauce, brown sugar, garlic powder, and ground ginger—is added and heated through. Toasted sesame seeds and sliced green onions finish the dish, adding texture and aroma.
This dish works well served over rice. It balances the hearty, umami-rich beef with the natural sweetness and crunch of fresh vegetables, making it a well-rounded meal with varied textures and flavors.
Slice the meat thinly to cook quickly and maintain tenderness. Avoid overcrowding the pan to ensure proper searing. Leftovers store well in the refrigerator for several days and reheat easily in the microwave.
Ingredients
- 1 pound flank steak
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons neutral cooking oil I use canola, generic cooking oil
- 2 cups broccoli washed, dried and cut into bite size pieces, florets
- 1 cup carrot shredded
- 1 cup snow peas
- 1 red bell pepper sliced
- 1 green onion sliced
Sauce
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 tablespoons sesame seeds toasted
Instructions
- Cut the steak thinly across the grain. Make sure that steak is cut into no more than ½ inch thick, 2 inch long strips. Place it in a freezer bag or medium bowl. Stir in 2 Tablespoons of soy sauce and 2 Tablespoons cornstarch, then set aside to marinate at room temperature for at least 30 minutes.
- Prepare the sauce by whisking together ½ cup soy sauce, brown sugar, garlic powder, and ginger. Set aside. Prepare vegetables by cleaning and chopping.
- Heat oil to high heat in a large deep skillet or wok. Add half of the meat to the skillet and fry for 3 minutes. Remove from skillet and fry the remaining beef. You don’t want to crowd the meat or it will not sear properly. Once cooked, remove from skillet and set aside.
- Add the vegetables, minus the green onions, to the skillet and stir fry for 2 minutes.
- Add the beef back to the skillet.
- Stir in the sauce and heat thoroughly, usually 1-3 minutes. Sprinkle the green onions and toasted sesame seeds over top, then serve over rice, noodles or potatoes.
Notes
- Slicing the flank steak thinly across the grain ensures faster cooking and tender bites.
- Cook the steak in batches to avoid overcrowding the pan and get a good sear on the meat.
- Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat in the microwave as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 2226mg | 93% |
| Potassium | 857mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 6857IU | 137% |
| Vitamin C | 96mg | 107% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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