Sizzling Flank Steak Strips Stir-Fry
Indulge in a delightful blend of flavors with our Sizzling Flank Steak Strips Stir-Fry. This quick and easy dish features tender flank steak, marinated to perfection in soy sauce and garlic, then quickly cooked to retain its juiciness. Combined with vibrant onions and green peppers, this stir-fry is sautéed in a rich beef bouillon reduction that elevates every bite. Served over fluffy rice or broad noodles, this dish is not only a crowd-pleaser but also a fantastic weeknight meal that comes together in minutes. Perfect for family dinners or impressing guests, it showcases the harmony of simple ingredients coming together in a delicious symphony. Don't miss out on this fantastic recipe that promises to be a new favorite on your dinner table!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Flank steak
1 (half frozen, cut into strips)
Soy sauce
2 tablespoons (for marinating)
Garlic powder
1/4 teaspoon (for marinating)
Onions
2 large (thinly sliced)
Green peppers
2 (seeded and cut into lengthwise strips)
Beef bouillon or broth
1 cup (for cooking)
Vegetable oil
2 tablespoons (for cooking)
Salt
to taste (for seasoning)
Black pepper
to taste (freshly ground, for seasoning)
Instructions
1
Start by placing the flank steak in the freezer for about 30 minutes until it's half frozen, making it easier to slice.
2
Once the steak is slightly firm, remove it from the freezer. Cut the steak in half lengthwise, then slice it crosswise into very thin strips, about 1/16 inch thick.
3
In a bowl, season the meat with soy sauce and garlic powder. Let it marinate for approximately 10 minutes to absorb the flavors.
4
Heat the vegetable oil in a heavy skillet over high heat until it begins to shimmer and is hazy.
5
Working in batches, add a handful of steak strips to the skillet, stirring quickly for just a few seconds until the meat starts to change color. Remove the strips immediately to a warm dish and cover with foil.
6
Continue this process with the remaining steak strips until all are cooked and set aside.
7
In the same skillet, add the sliced onions and green peppers and sauté them for about one minute, allowing them to soften slightly.
8
Pour in the beef bouillon and let the mixture cook over high heat for a few minutes, allowing the liquid to reduce and intensify in flavor.
9
Season the sautéed vegetables with salt and freshly ground pepper to taste, stirring to combine.
10
Lower the heat and return the cooked steak strips to the skillet. Gently toss everything together just until the steak is heated through. Avoid overcooking to maintain tenderness.
11
Serve the sizzled flank steak strips over a bed of steamed rice or broad noodles. Enjoy your delicious stir-fry!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sizzling Flank Steak Strips Stir-Fry?
It is a quick and flavorful dish featuring thin strips of flank steak marinated in soy sauce and garlic, stir-fried with onions and green peppers in a rich beef bouillon reduction.
Why should I freeze the flank steak for 30 minutes before slicing?
Freezing the meat for about 30 minutes until it is half-frozen makes it firmer and much easier to slice into very thin strips.
How thin should I slice the flank steak strips?
The steak should be sliced crosswise into very thin strips, approximately 1/16 inch thick, to ensure quick cooking and tenderness.
How long does the steak need to marinate?
The meat should marinate in soy sauce and garlic powder for approximately 10 minutes to absorb the flavors.
What are the main ingredients in the marinade?
The marinade consists of soy sauce and garlic powder.
What type of oil is recommended for stir-frying?
Vegetable oil is used because it has a high smoke point, which is necessary for the high heat required in stir-frying.
How do I know when the oil is hot enough?
The oil is ready when it begins to shimmer and appears hazy over high heat.
Why is the steak cooked in batches?
Cooking in batches prevents the pan temperature from dropping, ensuring the meat sears quickly rather than steaming in its own juices.
How long does it take to cook the steak strips?
Each batch of steak strips only needs to be stirred quickly for a few seconds until the color starts to change.
What should I do with the meat once it is cooked?
Immediately remove the strips to a warm dish and cover them with foil to keep them moist and warm while you finish the rest of the meal.
How long should the onions and peppers be sautéed?
Sauté the sliced onions and green peppers for about one minute until they begin to soften slightly.
What liquid is added to create the sauce?
One cup of beef bouillon or beef broth is added to the skillet to create the flavorful sauce base.
Why do I need to cook the beef bouillon over high heat?
Cooking it over high heat allows the liquid to reduce, which intensifies the beef flavor and thickens the sauce slightly.
When should I add salt and pepper?
Season the sautéed vegetables with salt and freshly ground pepper to taste after the bouillon has reduced.
How do I prevent the steak from becoming tough?
Avoid overcooking by returning the meat to the skillet only at the very end to heat it through, and ensure it was sliced against the grain.
What is the best way to serve this stir-fry?
It is best served hot over a bed of fluffy steamed rice or broad noodles.
Can I use beef broth instead of bouillon?
Yes, beef broth can be used as a direct substitute for beef bouillon in this recipe.
How many onions are needed for this recipe?
The recipe calls for two large onions, thinly sliced.
How should the green peppers be prepared?
The green peppers should be seeded and cut into lengthwise strips.
Is this recipe suitable for a busy weeknight?
Yes, because it uses quick-cooking methods and simple ingredients, it is a fantastic weeknight meal that comes together in minutes.
What tags describe this recipe's nutritional profile?
This recipe is tagged as high protein and is a one-pan meal.
Can I add other vegetables to this stir-fry?
While the recipe focuses on onions and peppers, you can easily add broccoli, snap peas, or carrots for extra variety.
Is this dish considered Asian-inspired?
Yes, the use of soy sauce, ginger, and high-heat stir-frying makes it an Asian-inspired dish.
What is the texture of the flank steak in this dish?
The steak is tender and juicy because it is sliced thinly and cooked very rapidly over high heat.
Should I lower the heat before adding the meat back into the pan?
Yes, lower the heat before returning the steak strips to the skillet to avoid overcooking them.
Can I use garlic powder instead of fresh garlic?
Yes, the recipe specifically uses 1/4 teaspoon of garlic powder for the marinade.
What is the primary cut of meat used?
The primary cut used is flank steak.
Is the steak marinated before or after slicing?
The steak is marinated after it has been sliced into thin strips.
How much soy sauce is required?
The recipe requires 2 tablespoons of soy sauce for the marinade.
Can I use broad noodles for this dish?
Yes, the recipe recommends serving the stir-fry over either rice or broad noodles.