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Flank Steak Stir-Fry Recipe

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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Flank Steak Stir-Fry Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

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 canola oil
Hot cooked rice

Directions

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

Nutritional 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.

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Flank Steak Stir-Fry

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(1-1) of 1 reviews

Reviewed on Feb. 28, 2010 by char04

This was a quick and very easy recipe to make. The only thing that I did different was I used can mushrooms sense I didn't have any fresh. I used fresh broccoli. We did serve this with white rice. My family loved it. We didn't have any leftovers.