Asian Flank Steak Stir Fry Recipes

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.

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.

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.

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.

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.

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.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.