Flank steak beef stir fry is the answer to a hungry evening when takeout sounds tempting but the fridge is full of vegetables. Thin strips of beef sear in a hot skillet and finish in a glossy garlic ginger sauce.
Everything cooks in a few minutes once the prep is done, so the slicing is where your attention belongs. Have every ingredient within reach before the pan gets hot.
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Why This Flank Steak Beef Stir Fry Recipe Works
Freezing the steak for a short time firms it up, which makes paper thin slices much easier to cut. Thin slices cook in seconds and stay tender.
Searing the beef first and setting it aside prevents gray, chewy meat. The vegetables then cook in the same pan and pick up the browned flavor.
A simple sauce of soy, sesame oil, garlic, ginger, and honey coats everything without turning heavy or sticky.
Ingredients for Flank Steak Beef Stir Fry
- 1 pound flank steak, sliced thin against the grain
- 2 cups sliced bell peppers, any color
- 1 cup snap peas
- 1 cup baby carrots, thinly sliced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, for the skillet
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon honey, optional
- 2 tablespoons water, to loosen the sauce
Flank steak. This lean cut has big beefy flavor, but it turns tough unless you slice it thin and against the grain.
Bell peppers. Mixed colors look bright in the pan, and they stay crisp tender when cooked for only a few minutes.
Snap peas. Fresh or frozen snap peas add sweetness and crunch, so add them straight to the hot pan.
Fresh ginger. Mincing ginger finely lets it melt into the sauce and spread warmth through every bite.
Sesame oil. One spoonful gives the sauce a toasted, nutty aroma, so it goes into the sauce rather than the hot pan.
How to Make Flank Steak Beef Stir Fry
1. Chill the steak Place the flank steak in the freezer for fifteen to twenty minutes until the outside feels firm but is not frozen solid.
2. Slice the beef Cut the beef across the grain into paper thin strips, then pat the strips dry so they sear instead of steam.
3. Prep the vegetables Slice the peppers and carrots and trim the snap peas, keeping each vegetable in its own pile so they hit the pan in order.
4. Mix the sauce Whisk the soy sauce, sesame oil, garlic, ginger, honey, and water in a small bowl and set it near the stove.
5. Sear the beef Heat the vegetable oil in a large skillet until it shimmers, then sear the beef in a single layer for one to two minutes and remove it.
6. Stir fry the vegetables Add the carrots first, then the peppers and snap peas, and stir constantly for three to four minutes until bright and crisp tender.
7. Finish with sauce Return the beef to the pan, pour in the sauce, and toss for one minute until everything is glossy and hot.
How to Serve Flank Steak Beef Stir Fry
Spoon the stir fry over egg fried rice or toss it with lo mein noodles for a bigger plate. Add a cool creamy Asian cucumber salad on the side, and set out cabbage and carrot egg rolls for crunch.
How to Store and Reheat Flank Steak Beef Stir Fry
Cool the leftovers quickly and refrigerate them in an airtight container for up to three days. Reheat in a hot skillet until steaming, and cook the beef until it reaches 165 degrees F.
Tips and Variations for Flank Steak Beef Stir Fry
Slice thin. Always cut across the grain, since long muscle fibers turn chewy when sliced with the grain.
Use high heat. A very hot skillet browns the beef fast, so wait until the oil shimmers before adding anything.
Do not crowd. Cook the beef in two batches if the skillet looks full, or it will release liquid and turn gray.
Flag the allergens. Soy sauce contains soy and wheat and sesame oil is a seed allergen, so check with guests first.
Swap the protein. Sliced sirloin works in place of flank, and firm tofu makes a meatless version.
Add heat. A spoonful of chili garlic sauce stirred into the sauce brings gentle spice.
Keep sides separate. Cook rice or noodles on the side, since they are not included in the nutrition numbers.
Check trusted guidance. The Texas AgriLife Extension food safety guide covers clean cutting boards and safe cooking temperatures for meat.
Frequently Asked Questions About Flank Steak Beef Stir Fry
How do you slice flank steak for flank steak beef stir fry?
Freeze the steak briefly, find the direction of the grain, and cut across it into paper thin strips with a sharp knife.
What vegetables work in flank steak beef stir fry?
Broccoli, mushrooms, onions, and zucchini all work as long as the pieces are similar in size.
How long does flank steak beef stir fry keep?
It keeps for up to three days in the refrigerator in an airtight container.
Can I make the sauce ahead?
Yes, whisk it up to a day ahead and keep it in the refrigerator.
Why is my beef tough?
Thick slices, slicing with the grain, or overcooking are the usual causes.
Flank Steak Beef Stir Fry
Equipment
- Large skillet
- Sharp knife
- Small mixing bowl
Ingredients
Main Ingredients
- 1 lb flank steak sliced thin against the grain
- 2 cup bell peppers sliced, any color
- 1 cup snap peas fresh or frozen
- 1 cup baby carrots thinly sliced
- 2 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil for the skillet
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tbsp honey optional
- 2 tbsp water to loosen the sauce
Instructions
Cooking
- Chill and slice. Freeze the steak for 15 minutes, then slice it across the grain into paper thin strips and pat dry.
- Make the sauce. Whisk the soy sauce, sesame oil, garlic, ginger, honey, and water in a small bowl.
- Sear the beef. Heat the oil in a large skillet over high heat, sear the beef for 1 to 2 minutes, and set it aside.
- Cook the vegetables. Stir fry the carrots, peppers, and snap peas for 3 to 4 minutes until crisp tender.
- Combine. Return the beef, add the sauce, and toss for 1 minute until glossy.
