Asian Flank Steak Stir-Fry Recipe

4 3 5
Asian Flank Steak Stir-Fry Recipe
Asian Flank Steak Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Asian Flank Steak Stir-Fry Recipe

Read Reviews
4 3 5
Publisher Photo
Rice noodles can be found in the Asian section of your grocery store. Angel hair pasta is a good substitution.
Recommended: 32 Super Steak Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 ounces uncooked thin rice noodles
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon minced gingerroot
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 1-1/2 cups shredded carrots
  • 2 teaspoons sesame oil, divided
  • 1 beef flank steak (1-1/2 pounds), cut into thin strips
  • 2 teaspoons sesame seeds, toasted

Directions

In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds. Yield: 6 servings.
Originally published as Asian Flank Steak Stir-Fry in Weeknight Cooking Made Easy Annual 2005, p63

Nutritional Facts

1-1/4 cups: 294 calories, 11g fat (4g saturated fat), 48mg cholesterol, 757mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

  • 4 ounces uncooked thin rice noodles
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon minced gingerroot
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 1-1/2 cups shredded carrots
  • 2 teaspoons sesame oil, divided
  • 1 beef flank steak (1-1/2 pounds), cut into thin strips
  • 2 teaspoons sesame seeds, toasted
  1. In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
  2. In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
  3. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds. Yield: 6 servings.
Originally published as Asian Flank Steak Stir-Fry in Weeknight Cooking Made Easy Annual 2005, p63

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsian Flank Steak Stir-Fry

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
buffcoat User ID: 3394318 141981
Reviewed Mar. 26, 2011

"Our family of 5 really enjoyed this meal. Very delicious flavors. My kids are ages 10, 8 and 5 and they all enjoyed it. My husband inhaled what was left of it when he got home from work. It was easy to make, super tasty, and light. Thanks so much for this great recipe!"

MY REVIEW
ChaChamomof3 User ID: 3882381 54791
Reviewed Oct. 29, 2010

"Excellent! My kids loved it. I made the recipe as directed except I substituted ginger for the gingerroot. And I didn't have frozen stir-fry veggies. I used fresh brocoli florets and briefly steamed then in a little bit of water in the wok. The Next time I would double the sauce recipe, though."

MY REVIEW
scarlet286 User ID: 1078473 104297
Reviewed Oct. 15, 2008

"Apparently I used the wrong noodles (rice noodles in a can?) because they were mushy after 10min of soaking. I liked the overall taste . . . I'll just used cooked rice on the side next time instead of the noodles."

Loading Image