This Flank Steak Stir Fry comes together quickly with flank steak, asparagus, and red peppers. Perfect for a quick weeknight dinner!
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This Flank Steak Stir Fry is perfect for a weeknight meal when asparagus is in season. It’s easy enough to make and everyone raves about it!
A few elements of the recipe to note. We blanch the asparagus in boiling water for a few minutes. This ensures that the asparagus is cooked in the short stirring time.
Flank steak is a lean cut of meat that can be tough and tough if not cut properly (across the grain of the meat) for this dish. It helps to freeze the meat a few minutes before you start the recipe so it’s easier to slice thinly.
Flank Steak Stir Fry with Asparagus and Peppers
If you wish to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the directions on the rice package.
ingredients
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3 tablespoon rape or peanut oil
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1/2 pound asparagustrimmed, cut diagonally in 1 1/2 inch lengths (approx 1 1/2 cups)
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1 lb flank steakhalved lengthways (along the grain) and then sliced into thin strips (across the grain), 2 inches long and 1/4 inch wide (place steak in freezer 15 minutes before slicing for easier slicing). )
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1 Red peppercored, deveined, and cut into thin strips 2 inches long and 1/4 inch wide
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2 teaspoon cornstarch dissolved in it 3 tablespoon from water
Stir Fry Sauce:
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3 tablespoon soy sauce (use gluten free soy sauce for gluten free version)
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1 teaspoon finely chopped, peeled, fresh ginger
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1 small clove garlicchopped
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1 green onionincluding green tips, chopped
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1/2 teaspoon Chili oil
method
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Blanch asparagus:
Fill a medium-sized saucepan halfway with water and bring to a boil. Blanch the sliced asparagus for 2 minutes. Drain, rinse with cold water to stop cooking and set aside.
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Assemble pan sauce:
In a small bowl, stir together the ingredients for the wok sauce – soy sauce, minced ginger, minced garlic, chopped spring onion, chili oil – and set aside.
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Fry asparagus:
Heat 1 tablespoon oil in a wok (or heavy-bottomed saucepan that can handle high heat) over high heat until shimmering. Add the asparagus and sauté, stirring constantly, for 2 minutes or until lightly browned. Remove the asparagus from the pan and set aside.
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Roasted Beef Strips:
Heat another tablespoon of oil in skillet over high heat until shimmering. In batches, stir-fry the beef strips until browned but still slightly pink on the inside, 2 to 3 minutes.
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Fry peppers:
Add the first portions of beef strips to the pan along with the pepper strips. Stir and toss over high heat until the pepper strips are just beginning to wilt, 1-2 minutes.
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Add cornstarch slurry and gravy:
Stir the cornstarch liquid quickly and add to the pan along with the wok sauce. Cook until sauce thickens, 1-2 minutes.
Return the asparagus to the pan, toss to coat evenly, and serve with steamed white rice (unless you want to go low carb, in which case omit the rice).
Adapted (barely) from a recipe in Meats and Poultry: the Best of Williams-Sonoma Kitchen Library
| nutritional information (per serving) | |
|---|---|
| 351 | calories |
| 20g | Fat |
| 7g | carbohydrates |
| 34g | protein |
