Flank steak stir-fry

Flank steak stir-fry recipe

Flank steak was made for stir-frying. In this quick and easy stir-fry recipe, a soy sauce and sherry marinade seasons tender flank steak while asparagus, carrots and ginger are cooked over a high heat. When it's time to add the marinated steak strips, it's time to gather the family around the table for a delicious steak stir-fry dinner. Healthy, tasty and fast—this flank steak recipe delivers!

Yield: 6 servings
Nutrition facts: Per serving: 300 calories, 16 g fat, 12 g carbohydrates (2.2 g fiber), 26 g protein, 587 mg sodium

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1 flank steak (1½ lb.)
1½ Tbsp. plus 2 tsp. cornstarch
3 Tbsp. soy sauce
3 Tbsp. vegetable oil
1 Tbsp. dry sherry
3 tsp. sugar
2 tsp. sesame oil
1 lb. asparagus, cut into 1½-in. lengths
4 medium carrots, thinly sliced
1 Tbsp. minced fresh ginger
2 cloves garlic, minced


  1. Cut steak lengthwise (with the grain) into 3 strips and then crosswise into ¼-inch-thick slices.
  2. In large bowl, blend 1½ tablespoons cornstarch with 2 tablespoons cold water. Add 1½ tablespoons soy sauce, 1 tablespoon vegetable oil and sherry, and 1 teaspoon sugar. Add meat, tossing to coat.
  3. Meanwhile, in cup, mix 2 teaspoons cornstarch with 3 tablespoons cold water. Stir in 1½ tablespoons soy sauce and 2 teaspoons sugar and sesame oil. Set aside.
  4. In large skillet, heat 2 tablespoons vegetable oil over high heat. Stir-fry asparagus and carrots 1 minute. Add ginger, garlic and 1 cup water. Cover and cook 2 minutes.
  5. Stir in beef and marinade; cook 2 minutes. Add sauce; cook 2 minutes, until sauce is thickened.