Ginger Flank Steak Stir Fry

Craving stir-fry? Skip the takeout and make this easy flank steak stir-fry at home! Marinated in a flavorful blend of ginger, balsamic, soy sauce, and garlic, this dish is a favorite with both my clients and family. Quick to cook and packed with bold flavors, it’s perfect for a fast and delicious meal.

When you're in the mood for stir-fry, don’t reach for takeout—this recipe is just as easy and even more flavorful! The secret is the ginger balsamic marinade, which infuses the steak with rich, savory depth. A quick sear locks in the flavor, and in just minutes, you have a restaurant-quality dish that pairs perfectly with rice, noodles, and fresh vegetables.

Why You'll like This Recipe

• Flank steak is lean and healthy.
• A quick dinner, great for busy weeknights.
• Make it with regular soy sauce or gluten-free tamari.

For another flank steak recipe, try this Mexican flank steak and fire up your grill!

Recipe Ingredients

Flank Steak Marinade

• Soy sauce: Use low-sodium soy sauce or gluten-free tamari (gluten-free soy sauce).
• Sake: All you need is a dry, inexpensive sake. Find small bottles in the wine department of the grocery store.
• Sweetener: Use honey, agave syrup, or zero-sugar honey.
• Ginger: Either fresh finely grated ginger or ginger puree (tube or jar).
• Vinegar: While balsamic is not Asian, it adds great flavor and depth.
• Garlic: For a great punch, fres cloves are best.
• Chives: Make a great garnish and add flavor.
• Oil: Use avocado oil or a healthy neutral oil meant for higher heat.

Note: if you want extra marinade as a dipping sauce, double the recipe, because you will discard the used marinade.

Beef and Veggies

• Flank steak: A lean choice for beef and steak lovers. See options below.
• Vegetables: Choose you favorites, broccoli florets, red bell peppers, carrots, or sugar snap peas.

Please see the recipe card for measurements, salt, and black pepper.

Chef's tip: Flank steak is not really a steak, but a single piece of muscle. Flank comes in one long, sort of oval shaped piece that is wider at one end and tapering at the other. It’s easily identifiable by the long grain that runs the length of the muscle. When cooked, it’s a little chewy and has great flavor. Marinating adds flavor and also tenderizes the meat.

Substitutions and Variations

For stir-fry, if you can't get flank steak, substitute:

• Skirt Steak: The closest alternative with a similar texture and beefy flavor, just slightly more fibrous. Slice against the grain for tenderness.
• Hanger Steak: Sometimes called the “butcher’s cut,” has rich flavor and good marbling while staying tender when thinly sliced.
• Flat Iron Steak: More tender than flank but works well when sliced thin. It has great marbling, making it juicy in stir-fries.
• Swap dry white wine or dry sherry for sake.
• For no alcohol, use half water and half rice vinegar.
• For no soy: swap coconut aminos, no-soy soy sauce, or no-soy tamari.

Recipe Instructions

• Step 1: Mix the marinade.
• Step 2: Thinly slice the flank steak across the grain with a sharp slicing knife.

• Step 3: In a covered bowl or zip bag, add the marinade and flank steak strips for 1 hour on the counter or a few hours in the refrigerator.

Another cooking idea: Leave the flank steak in a whole piece and marinade overnight, drain and grill, then slice and serve with fresh clean marinade as sauce.

Step 4: Drain marinade (and discard). Cook strips quickly in a hot pan. Use a wok or large saute pan, or cast iron skillet. Don't overcrowd the pan or the meat will steam versus sear. Don’t overcook to maintain tenderness.

Serving Suggestions

Serve flank steak stir fry with rice or noodles and the veggies.

Flank steak is also delicious served with mushrooms. I like to use shitakes with this recipe. Slice and cook in the same pan as the flank steak to pick up the flavors. You may need a little oil (try coconut oil) in the pan to cook the mushrooms.

More Beef Recipes

For beef lovers, try some of these terrific recipes with flank steak, ground beef, and beef tenderloin.

📖 Recipe

Cast Iron Flank Steak

Sally Cameron

Bring Asian-inspired flavors to your kitchen with this cast iron flank steak—no grill required! Serve with rice, noodles, and veggies of choice.

5 from 1 vote

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Prep Time 1 hour hr 5 minutes mins

Cook Time 10 minutes mins

Marinating time 8 hours hrs

Total Time 9 hours hrs 15 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 362 kcal

Equipment

• ▢
  Cast iron skillet

Ingredients

  

1x2x3x

Flank Steak Marinade

• ▢ ½ cup low sodium soy sauce or GF tamari soy-free tamari or coconut aminos
• ▢ ½ cup dry sake
• ▢ 3 tablespoons honey or agave syrup or zero-sugar honey
• ▢ 2 tablespoons ginger puree jar or tube
• ▢ ¼ cup balsamic vinegar
• ▢ 3 large garlic cloves chopped fine
• ▢ 1½ tablespoons finely chopped chives

Flank Steak

• ▢ 1 ½ -2 pounds flank steak

Instructions

 

• Make the marinade by combining all marinade ingredients.
• Slice the flank steak across the grain into ½” (1 ½ cm) wide strips. If the steak is very wide, you can slice it in half lengthwise with the grain first, then cross grain into strips. Place steak in a bowl, mix with marinade, then cover with plastic and allow to stand 45-60 minutes at room temperature. You can also mix it in a zip bag, press out the air and marinate.
• Heat a large non-stick sauté or fry pan over medium heat. Drain marinade from steak through a sieve and set aside. Lay steak strips flat in the hot pan; don’t crowd them. Cook until one side is a browned and getting caramelized edges. Flip the pieces over and cook just briefly, then remove to a rimmed baking sheet or plate. Repeat with the other pieces until done.

Notes

Note – If you want extra sauce to drizzle over the steak, make more fresh marinade and cook it down until it's thickened in a small pan.

 

Nutrition

Calories: 362kcalCarbohydrates: 22gProtein: 39gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 102mgSodium: 1159mgPotassium: 714mgFiber: 1gSugar: 16gVitamin A: 49IUVitamin C: 2mgCalcium: 54mgIron: 4mg

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