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Flank Steak Stir Fry with Asparagus and Red Pepper
Flank Steak Stir Fry with Asparagus and Red Pepper
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quick and easy Flank Steak Stir Fry with asparagus and red bell peppers - ideal for busy weeknights!
Ingredients:
  • 3 tablespoons canola or peanut oil
  • 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
  • 1 pound flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips (across the grain), 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
  • 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
  • 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
  • Stir Fry Sauce:
  • 3 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1 teaspoon finely chopped, peeled, fresh ginger
  • 1 small clove garlic, minced
  • 1 green onion, including green tops, chopped
  • 1/2 teaspoon chili oil
Instructions:
  • Prepare the asparagus: Boil a medium saucepan of water. Quickly blanch the asparagus for 2 minutes. Drain, cool under cold water, and set aside.
  • Combine soy sauce, fresh ginger, minced garlic, green onions, and chili oil in a small dish to create the flavorful stir fry sauce. Set aside for later use.
  • In a hot wok, sizzle 1 tablespoon of oil until shimmering. Stir in asparagus and cook for 2 minutes, stirring frequently, until lightly browned. Set aside cooked asparagus.
  • Sear beef strips in batches: Heat another tablespoon of oil in a hot pan until shimmering. Sear each batch of beef strips for 2 to 3 minutes until browned outside and slightly pink inside.
  • Add the beef strips back into the pan with the bell pepper strips. Stir and toss on high heat until the bell peppers just start to wilt, about 1-2 minutes.
  • Incorporate cornstarch slurry and stir fry sauce: Mix the cornstarch liquid swiftly and incorporate it into the pan along with the stir fry sauce. Simmer until the sauce thickens, roughly 1-2 minutes. Reintroduce the asparagus into the pan, coat evenly, and enjoy with steamed white rice (omit rice for a low-carb option). Recipe adapted from Meats and Poultry: the Best of Williams-Sonoma Kitchen Library.

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