Flank Steak with Peppers Stir Fry
Submitted by tryer
Flank steak stir fry with bell peppers, onion, celery, and fresh ginger in a soy-cornstarch sauce. Thin-sliced beef stays tender with a quick two-stage cook.
YIELD
4 servingsPREP
40 minCOOK
15 minREADY
55 minThis flank steak stir fry is all about technique. Thin-sliced beef gets a quick soy-cornstarch marinade, then seared fast in a screaming hot wok before the vegetables even go in. Cooking the meat and veggies separately keeps the beef tender and the peppers crisp.
Slice the flank steak with the grain into strips, then across the grain into thin pieces. Pop the steak in the freezer for 15 to 20 minutes first and it will slice like butter instead of tearing. The cornstarch in the marinade coats each slice and creates a silky, almost velvety texture when it hits the hot oil.
Fresh ginger slices go into the wok with the bell pepper, onion, and celery. Two to three minutes is all they need. You want the vegetables crisp-tender with some bite, not soft and limp.
The beef goes back in, the broth-cornstarch mixture gets stirred and poured over everything, and it thickens into a glossy sauce as it boils. The whole stir fry finishes in under 10 minutes once the wok is hot.
Pro Tips
- Get the oil very hot before adding the beef so it sears instead of steams
- Don’t crowd the wok or the meat will stew; cook in batches if needed
- Stir the cornstarch-broth mixture right before adding since cornstarch settles fast
- Slice the celery on the diagonal for better texture and faster cooking
Variations
- Add broccoli florets or snap peas with the other vegetables
- Use hoisin sauce or oyster sauce in place of some of the soy sauce
- Serve over noodles instead of rice for a change
Ingredients
Directions
Cut the steak with the grain into 2 inch wide strips, then cut each strip across the grain into ¼ inch slices.
(You will find the meat is easier to slice if you place it in the freezer for a short while before slicing)
In a medium bowl, combine the steak with the soy sauce, 1 tablespoon of the oil and 2 teaspoons of the cornstarch. Stir to coat the steak and set aside.
Cut the pepper into thin slivers.
Cut the onion into ½ inch thick wedges.
Cut the celery on the diagonal into ½ inch slices.
In a small bowl, stir together the broth, black pepper and the remaining 2 teaspoon cornstarch and set aside.
In a large skillet or wok, warm 1 tablespoon of the oil over medium high heat.
When the oil is very hot, but not smoking, add the beef and the marinade and stir-fry until the beef is browned, but still slightly pink in the center, 2 to 3 minutes.
Transfer the beef to a plate and set aside. Add the remaining 1 tablespoon of oil to the skillet.
Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes.
Return the beef to the skillet.
Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer.
Serve hot with steamed rice.
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