Name: Flank Steak Stir Fry with Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb flank steak, sliced thin against the grain; 1 tbsp low sodium soy sauce (or light tamari); 1 1/2 tsp coconut sugar; 1/8 tsp baking soda; 1/2 tsp cornstarch (or arrowroot powder); 2 tbsps low sodium soy sauce (or light tamari); 2 tbsps Shaoxing Wine; 1/4 cup water; 3 tbsps oyster sauce; 1 tsp cornstarch (or arrowroot powder); 1 tbsp coconut sugar; 1 1/2 tsp avocado oil; avocado oil, for stir frying; 6 oz snap peas; 1 large yellow onion, chopped into thick wedges; 2 bell peppers, chopped into chunks (yellow and red, or any mix); jasmine rice, for serving; 2 stalks green onion (green parts only), sliced on the bias

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My number one go-to for a quick and easy weeknight dinner is a stir fry. I love being able to add in a protein, lots of veggies and serve it with a delicious sauce and rice or noodles on the side. So it was a no brainer to share this tried and true flank steak stir fry with snap peas. This Chinese beef stir fry with vegetables comes together in under 40 minutes and will totally satisfy your craving for a good stir fry, and maybe even take-out?! And what exactly is a “good stir fry?” In my opinion, it means that the veggies are perfectly cooked and crisp, the beef is tender and the sauce is plentiful, coating everything nicely and of course, flavourful.

flank steak stir fry in a bowl with rice.

After purchasing a book all about how to use a wok and make delicious stir fry at home, I’ve become quite the stir fry lover. I love how quickly things cook, how crunchy the veggies stay and how forgiving the recipes are. And if you too, want to learn more about wok cooking, I highly suggest the book “The Wok” by Kenji Alt Lopez. This book is packed with valuable insights, techniques and knowledge, plus lots of recipes too. We love it and use it as a source of inspiration for quick weeknight meals.

One of the things I learned from this book is how to cook flank steak for a stir fry. Rather than just slicing it and throwing it in, take a little bit of time to marinade it and add a pinch of baking soda. Baking soda acts as a meat tenderizer by actually changing the composition of the meat fibers.

Ingredients

Here’s everything you’ll need to make this flank stir fry.

flank steak
low sodium soy sauce (or light tamari)
coconut sugar
baking soda
cornstarch (or arrowroot powder)
Shaoxing Wine
oyster sauce
avocado oil
snap peas
yellow onion
bell peppers
jasmine rice
green onion

How to Make a Flank Steak Stir Fry

This flank steak stir fry with veggies is really easy to make. Just be sure to have everything ready (i.e. your mise en place) because things cook quite quickly.

Place the steak slices in a bowl and combine with the soy sauce, sugar, baking soda and cornstarch. Toss to combine and set aside for about 15 to 20 minutes.

steak sliced in bowl with marinade ingredients.

While the beef is marinating, make the stir fry sauce.

In a bowl, combine all ingredients and whisk well. Set aside.

When you’re ready to cook, heat a wok or large skillet over medium-high heat. Add a drizzle of avocado oil.

Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one minute longer. Remove with a slotted spoon and set aside.

Add a drizzle more oil if needed and then add snap peas to the wok and cook for one to two minutes, stirring often. Add the onion and pepper and cook for one minute, until just starting to brown and soften slightly. Add the beef and sauce and cook, tossing everything together for about one to two minutes, until the sauce has thickened.

Scoop rice on a plate or bowl and top with the stir fry mixture. Garnish with the green onion. Enjoy!

Tips

Let the flank steak marinade: even though it’s a short time, it makes a difference. Don’t skip the baking soda as it helps to tenderize the meat.
Slice against the grain: when slicing the flank steak, be sure to locate which way the grain is running and then slice the opposite of that.
High heat cooking: when stir frying, it’s important to cook over a fairly high heat. This allows the food to cook quickly and will result in tender-crisp vegetables.
Work in batches: when stir frying the flank steak, be sure to work in batches in order to get the beef browned. This will result in lots of flavour.
Chop the veggies similarly: I personally like the veggies to be in somewhat larger chunks so they don’t overcook. Be sure that the onion and peppers are chopped roughly the same.

Substituions

Veggies: instead of snap peas, use chopped broccoli florets or trimmed green beans.
Flank steak: use skirt, flat iron, tri-tip or hanger instead.
Shaoxing wine: this is a type of Chinese rice wine used in many Chinese recipes. It’s something I use often in stir fry recipes, marinades and sauces, so I always have it on hand. You can easily find it for an affordable price at Chinese markets. It is NOT gluten-free, so if you need a substitute, try using a dry cooking sherry instead.
Coconut sugar: feel free to use dark brown sugar or white sugar instead.
Oyster sauce: you could try substituting with hoisin sauce if needed. Be sure to use a gluten-free brand if needed.

Ingredients & Products I Recommend:

Avocado Oil:

I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

Wok:

I love my Made In carbon steel wok. In fact, we love Made In so much, we recently purchased their stainless steel skillets as well. Their products are great quality and so long as you take care of them, they’ll last forever. I love the wok because of the large design and the handle stays cool, so you can rest assured you won’t burn your hands while tossing things around in the wok. The more you use it, the better it becomes with proper seasoning and care, as it develops a nonstick surface (without the toxic nonstick coating). Be sure to follow Made In guidelines and care instructions to keep the wok in great shape.

This is not sponsored, I purchased the Made In wok (and stainless steel pans) on my own. I’ve had the wok for about 1 1/2 years and love it, knowing it will last for a very long time. I highly recommend this brand!

Other Dinner Recipes to try

Ready to make this? Let’s go!

If you make this flank steak stir fry, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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