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    Home ยป Recipes ยป Beef & Pork Recipes

    Ginger Flank Steak Stir Fry

    Published: Sep 5, 2011 ยท Modified: May 10, 2022 by Sally Cameron ยท This post may contain affiliate links ยท 12 Comments

    7634 shares
    ↓ Jump to Recipe

    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.

    Glazed ginger flank steak stir fry on a plate with green sugar snap peas.

    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.

    Jump to:
    • Why You'll like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Recipe Instructions
    • Serving Suggestions
    • More Beef Recipes
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    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.
    A whole piece of flank steak on a cutting board with a knife for slicing.
    • 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.

    ginger flank steak | afoodcentriclife.com

    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.

    Flank steak stir fry in a hot saute pan with smoke rising.

    Serving Suggestions

    Finished cooked flank steak strips on a parchment covered tray.

    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.

    • Flank Steak Marinade Recipe
    • Creamy casserole dish of beef stroganoff made with meatballs with herbs on top.
      How to Make Meatball Beef Stroganoff
    • Taco meat in a cast iron pan with fixings for tacos around it.
      Ground Beef Taco Recipe (or ground turkey)
    • beef tenderloin on a plate.
      Roast Beef Tenderloin with Cognac Dijon Sauce
    Asian ginger flank steak piled on a plate.

    ๐Ÿ“– Recipe

    Asian ginger flank steak

    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
      

    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
    • ยผ cup balsamic vinegar
    • 3 large garlic cloves chopped fine
    • 1½ tablespoons finely chopped chives

    Flank Steak

    • 1 ½ -2 pounds flank steak

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    Instructions
     

    • Make the marinade by combining all marinade ingredients.
    • Slice the flank steak across the grain into ½” (1 ยฝ 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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    7634 shares

    Comments

    1. Tiffany says

      January 28, 2013 at 7:28 am

      the whole piece

      Reply
    2. Tiffany says

      January 27, 2013 at 3:11 pm

      Well we just tried both and it was agreed that we liked the one that marinated over night the best. The flavors were amazing.

      Reply
      • Sally says

        January 27, 2013 at 4:43 pm

        Thanks for reporting back Tiffany. Did you do strips or marinate the whole piece of flank?

        Reply
    3. Tiffany says

      January 26, 2013 at 12:15 pm

      I'll do that!

      Reply
    4. Tiffany says

      January 26, 2013 at 12:06 pm

      Can you let it marinate overnight or would that make it too tangy?

      Reply
      • Sally says

        January 26, 2013 at 12:12 pm

        Hi Tiffany. You could probably marinate it overnight. You might also marinate the whole piece of flank steak rather than the strips. The nice thing about marinating the strips an hour at room temp is its quick yet provides lots of flavor. You could do a test. Cut the flank into strips. Marinate half overnight, and do the other half for the hour. Cook them both and see how they differ. Then report back of course!

        Reply
    5. GregB from Austin says

      November 05, 2011 at 7:36 am

      Delicious! We made this for some out-of-state visitors, and it was a huge success. Such a success, in fact, that we had none of the anticipated leftovers for the next day's steak salad. With the idea of "if you wouldn't drink it, don't cook with it", we used a high-quality sake for the recipe, and served the same with dinner, which worked out very well.

      Thanks, Sally, for another great recipe!

      Reply
    6. Michele says

      October 22, 2011 at 8:50 pm

      I have a lot of beef eaters in my home so this one I know is going to go over quite well! I can't wait to try it out on my gang and see how they like it. The Flank steak is a great choice to use because it is lean and the marinade looks great - I'm making myself hungry now!

      Reply
    7. Jeff says

      September 13, 2011 at 7:53 am

      Wow. That is an awesome looking steak. And the photos look absolutely amazing!!

      Reply
    8. sara says

      September 09, 2011 at 7:54 am

      Lovely! This dish looks absolutely delicious - and way better than takeout! ๐Ÿ™‚

      Reply
    9. Suzanne says

      September 07, 2011 at 5:04 am

      Sally this recipe looks great. Looks like a lot of fun, congrats on getting in the Ying & Yang Living magazine. Love your kitchen too what a great place to cook.

      Reply
    10. Rivki Locker says

      September 06, 2011 at 6:49 pm

      This looks marvelous. So packed with flavor. And I love the fact that you can put the leftovers to good use.

      Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

    More about me โ†’

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