Flank Steak Stir Fry

4.29 from 14 votes

Ready in under thirty minutes, this flank steak stir fry is a quick dinner, packed with veggies, and perfect for a weeknight dinner. The homemade stir fry sauce coats the fresh vegetables and tender beef. See the blog post details above for step-by-step photos.

Prep Time15

Cook Time15

Course: Dinner

Cuisine: Chinese

Diet: Gluten Free

Keyword: 30 minute meal, stir fry

Servings: servings

Author: Molly Thompson

Equipment

Large skillet or wok

Ingredients

Stir Fry Sauce

1/2 cup low sodium soy sauce or coconut aminos
1/4 cup fresh squeeze orange juice (about 1 medium-large naval orange)
1 tablespoon rice vinegar
1/2 teaspoon fresh grated ginger
2 cloves garlic
1 tablespoon honey or brown sugar
1 tablespoon cornstarch or tapioca starch

Flank Steak Stir Fry a

2 lbs flank steak sliced thinly against the grain (Note 1)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons sesame oil (olive oil or avocado oil works too)
1 red bell pepper sliced
3 cups chopped broccoli florets
2 large carrots peeled and sliced
2 cups snow peas (Note 2)
1 bunch of baby bok choy chopped with leafy ends and stalks separated
Garnish: Green onions, sesame seeds, or red pepper flakes
To serve: White rice, brown rice, noodles, or lettuce cups Rice (I like it over coconut rice)

Instructions

Combine all of the sauce ingredients to a small bowl, whisk together and set aside.
Sprinkle both sides of the steak with salt and pepper then cut the steak against the grain into thin strips, about 3 inches long.
In a large wok, cast iron skillet or deep saute pan, heat 1 tablespoon of sesame oil over medium-high heat until very hot and the oil starts to ripple. Working in batches, add the steak and cook for 2 minutes without touching then flip and cook on the other side for another 1-2 minutes, until the internal temperature reaches 135°F and the outsides are brown and crispy. Too many pieces of steak at once will steam the steak rather than crisp the outsides. Transfer the cooked steak to a clean plate or bowl.
Reduce the heat to medium then add the remaining Tablespoon of sesame oil to the pan and use a wooden spoon to scrape any brown bits off the bottom. Add all of the vegetables, except for the leafy ends of the bok choy, to the pan and stir to cook until almost tender, 5-6 minutes.
Pour the sauce over the vegetables and bring it to a gentle boil over medium-high heat. Continue to cook for 2-3 minutes. The sauce will thicken more as it heats. Add the steak back to the pan with the leafy ends of the boy choy and stir to coat the steak and wilt the bok choy. Sprinkle with green onions and sesame seeds. Serve over white or brown rice, noodles or in a lettuce wrap.

Video

Notes

Note 1. Flank Steak. For easier slicing, place the flank steak in the freezer 30 minutes before cutting it. If you don't have flank steak, I like this recipe with skirt steak or flat iron steak. You can use any flanks teak substitute you have on hand.

Note 2. Snow Peas. You can also use snap peas. Though they have minor differences in shape and size, these are often used interchangeably.

*Nutrition information does not include rice, noodles, or lettuce cups for serving.

Nutrition