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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


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

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  • Summersh
    Jan 16, 2016

    Loved this recipe.

  • char04
    Feb 28, 2010

    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.

  • PennyD
    May 20, 2006

    No comment left