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Flank Steak Stir-Fry Recipe

Photo by: Taste of Home

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Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert.—Taste of Home Test Kitchen, Greendale, Wisconsin

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2 Servings
Prep/Total Time: 20 min.

Ingredients

2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup fresh or frozen broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned sweet red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoon vegetable oil
Hot cooked rice

Directions

In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a 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 over rice. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 269 calories, 15 g fat (5 g saturated fat), 54 mg cholesterol, 678 mg sodium, 7 g carbohydrate, 2 g fiber, 25 g protein.

Flank Steak Stir-Fry published in Quick Cooking July/August 2002, p11

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