Flank Steak Beef Stir Fry
Thin strips of flank steak sear quickly and toss with peppers, snap peas, and carrots in a garlic ginger soy sauce.
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.
Notes
Substitutions: Use sirloin for the flank steak or firm tofu for a meatless version.
Tips: Cook the beef in two batches if the pan is crowded.
Storage: Refrigerate for up to 3 days and reheat in a hot skillet. Rice is not included in the nutrition numbers.