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!
Serves:
Ingredients
- 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
Instructions
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Fill a medium-sized saucepan halfway with water and bring to a boil.
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Blanch the cut asparagus for 2 minutes.
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Drain, rinse with cold water to stop the cooking and set aside.
Stir Fry Sauce:
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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.
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Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery.
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Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned.
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Remove the asparagus from the pan and set aside.
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Heat another 1 tablespoon of oil in the pan on high heat until shimmery.
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Stir fry the beef strips in batches, for 2 to 3 minutes per batch, until they are browned but still a little pink inside.
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Return the first batches of beef strips to the pan along with the bell pepper strips.
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Stir and toss over high heat for 1 to 2 minutes until the bell pepper strips are just beginning to wilt.
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Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce.
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Cook for 1 to 2 minutes until sauce thickens.
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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.
Nutrition
- 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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