Print

Better Than Take-Out Flank Steak Stir Fry Recipe

A serving platter of flank steak stir fry next to a bowl of brown rice and wooden chop sticks.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

You are gonna LOVE this “better than take-out” Beef Stir Fry. Crisp textures from the veggies and tender chunks of meat give this dish a variety of texture and flavor. The spicy garlic sauce is kissed with a bit of sweetness and adds gusto to the recipe. All of this will explode when it hits your taste buds.

Ingredients

Scale
  • 1 1/2 pounds Flank Steak
  • 3 tablespoons Avocado Oil
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • 16 ounces Baby Bell Mushrooms
  • 1 1/2 large Red Bell Pepper, thick slices
  • 1 1/2 large Sweet Onion, thick slices
  • 8-ounce package Snow Peas
  • 8 cups Brown Rice, cooked (substitute cauliflower rice for Keto)

For the Sauce:

  • 4 tablespoons Soy Sauce
  • 4 teaspoons Chili Garlic (I used Huy Fong)
  • 1 teaspoon Sesame Oil
  • 4 tablespoons Raw Honey (substitute Xylosweet for Keto)
  • 1 teaspoon Fresh Ginger, grated
  • 4 tablespoons Dry White Wine
  • 1 Tablespoon Cornstarch (substitute 1 tsp of xantham gum for Keto)

Instructions

  • Slice the flank steak against the grain in 1/4-inch wide strips. Cut each of the strips into 1 or 2-inch length pieces.
  • Trim the mushroom stems if they are dry, woody or fibrous and cut the mushrooms in half.
  • Slice both the red bell pepper and the sweet onion into large slices.
  • Combine all the ingredients of the stir fry sauce into a large measuring bowl and whisk until the cornstarch has all dissolved.
  • Heat a 12-inch heavy skillet (I use a cast iron skillet) over high heat until nice and hot. Add one tablespoon of avocado oil and let heat for 30 seconds. Add the flank steak in a single layer in the bottom of the skillet. Salt and pepper to taste.
  • Turn the heat down to medium-high. Sear for 1 1/2 - 2 minutes until nice and brown on one side. Turn the pieces over and cook for another 1 minute. Stir and continue cooking for 1 more minute. The meat should be about 80% done.
  • Remove the meat from the skillet onto a plate. Cover with foil to keep warm.
  • Turn the heat to high again and heat until nice and hot. Add 1 tablespoon Avocado oil and swirl in the pan. Heat for 30 seconds.
  • Turn the heat down to medium-high and add the mushrooms and salt and pepper to taste. Sauté for 5-8 minutes, stirring frequently until browned and all their moisture has been evaporated.
  • Pour in 1 more tablespoon of Avocado oil and add the red bell pepper slices and the sweet onion slices along with more salt and pepper to taste.
  • Sauté for 5-8 minutes until the onions and red peppers are tender but still somewhat crispy. Add the snow peas and stir until all is combined.
  • Add the flank steak meat back into the skillets.
  • Turn the heat to high and pour in the stir fry sauce and bring to a low boil and continue boiling and stirring until the sauce thickens about 3 minutes.
  • Serve immediately with brown rice.

Notes

  • Strips of chicken or pork would be wonderful with this recipe as well. Another great option would be to throw in shrimp.
  • Flank Steak has a lot of tough fibers running through it. Slicing it thin and cutting against the grain gives a more tender result. This way the fibers are shorter and easier to chew.
  • When slicing the meat, it helps tremendously if you place it in the freezer for about 10-15 minutes. Being partially frozen makes it easier to get the slices thin and you won’t end up tearing the meat apart. Also, make sure your knife is really sharp.
  • Begin with really high heat and get the skillet nice and hot before adding your oil. Swirl the oil and give it a good 30 seconds before you put the meat or vegetables in.
  • Be careful to not pile your meat on top of each other otherwise, it will steam the meat instead of searing it. Situate the pieces in a single layer.
  • One thing you want to do is avoid overcooking any type of meat especially flank steak. The result in cooking it too long is tough rubbery pieces of meat.
  • It's important to cook hard, firmer vegetables first, then add the more delicate ones at the end.
  • I like to put mushrooms in the skillet first. I want them to sweat off their moisture before adding other vegetables.
  • Because this is such a quick dish to prepare, it's best to have all the ingredients prepped beforehand. All the cutting and chopping can be done a day in advance and stored in separate ziplock bags in the refrigerator.
  • Combine the sauce by adding all the ingredients into a mason jar with a lid and shake until all the cornstarch is dissolved.
  • The brown rice takes about 40-50 minutes to cook, therefore, you'll want to put it on in advance so that it is ready when the stir fry comes off the stove.
  • A Keto Variation: Substitute the honey for 4 tablespoons of Xylosweet or Monk Fruit Sweetener. Thicken it with one teaspoon of xantham gum instead of the cornstarch. And serve it with cauliflower rice. Total of 8 net carbs per serving.

Nutrition

Find it online: https://lingeralittle.com/flank-steak-stir-fry/