Flank Steak Stir Fry with Asparagus and Red Pepper

This Flank Steak Stir Fry is perfect for a midweek meal when asparagus are in season. It’s easy enough to make and everyone raves about it!

When it comes to stir-fry, it’s all about the prep. The dish itself cooks up so quickly that you need everything prepped and ready to go before you start adding the elements to the hot pan.

A couple elements of the recipe to note. We are blanching the asparagus in boiling water a couple minutes. This will ensure that the asparagus will be cooked in the short stir-frying time.

Flank steak is a lean cut of meat, which can be tough and chewy if it isn’t cut properly (across the grain of the meat) for this dish. It helps to freeze the meat for a few minutes before starting the recipe to make it easier to slice thinly.

Updated from the recipe archive, first published 2009

Flank Steak Stir Fry with Asparagus and Red Pepper Recipe

If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.

Ingredients

• 3 Tbsp canola or other high smoke-point cooking oil
• 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
• 1 lb of 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 Tbsp 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

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