Flank Steak Stir Fry with Asparagus and Red Pepper Recipe

Flank Steak Stir Fry with Asparagus and Red Pepper Recipe

How To Make Flank Steak Stir Fry with Asparagus

Whip up this savory and juicy flank steak stir fry tossed together with flank steak, asparagus, and red bell pepper in a tasty soy-garlic-ginger sauce!

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 3tbspcanola or peanut oil
  • ½lbasparagus,(about 1½ cups) trimmed, cut on the diagonal into 1½-inch lengths
  • 1lbflank steak,sliced in half lengthwise
  • 1red bell pepper,seeded, de-ribbed, and cut into thin 2-inches long and ¼-inch wide strips
  • 2tspcornstarch,(dissolved into 3 tbsp of water)

For Stir Fry Sauce:

  • 3tbspsoy sauce
  • 1tspfresh ginger,finely chopped, peeled
  • 1clovesmall garlic,minced
  • 1green onion,tops included, chopped
  • ½tspoil


  1. Fill a medium-sized saucepan halfway with water and bring to a boil.

  2. Blanch the cut asparagus for 2 minutes.

  3. Drain, rinse with cold water to stop the cooking and set aside.

Stir Fry Sauce:

  1. In a small dish, stir together the stir fry sauce ingredients—soy sauce, chopped ginger, minced garlic, chopped green onion, chili oil—and set aside.

  2. Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery.

  3. Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned.

  4. Remove the asparagus from the pan and set aside.

  5. Heat another 1 tablespoon of oil in the pan on high heat until shimmery.

  6. Stir fry the beef strips in batches, for 2 to 3 minutes per batch, until they are browned but still a little pink inside.

  7. Return the first batches of beef strips to the pan along with the bell pepper strips.

  8. Stir and toss over high heat for 1 to 2 minutes until the bell pepper strips are just beginning to wilt.

  9. Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce.

  10. Cook for 1 to 2 minutes until sauce thickens.

  11. Return the asparagus to the pan, toss to evenly coat, and serve with steamed white rice.

Recipe Notes

  • To slice the steak, slice along the grain and then cut into thin strips (across the grain), 2-inches long and ¼-inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice.
  • For gluten-free version, use gluten-free soy sauce.
  • Unless going low-carb, leave out the rice.


  • Calories: 316.02kcal
  • Fat: 20.33g
  • Saturated Fat: 5.70g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.88g
  • Polyunsaturated Fat: 3.86g
  • Carbohydrates: 6.35g
  • Fiber: 2.04g
  • Sugar: 2.46g
  • Protein: 26.70g
  • Cholesterol: 77.11mg
  • Sodium: 723.60mg
  • Calcium: 54.09mg
  • Potassium: 618.44mg
  • Iron: 3.35mg
  • Vitamin A: 70.13µg
  • Vitamin C: 42.07mg
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