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Flank Steak Stir-Fry

 Flank Steak Stir-Fry
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
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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,

2 of 2

Flank Steak Stir-Fry (continued)

Nutritional Facts: 7 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.