Description
This flavorful Flank Steak Stir Fry combines tender strips of marinated flank steak with vibrant vegetables in a savory orange-ginger sauce. Perfect for a quick and satisfying weeknight dinner, this dish offers a balance of crisp textures and rich umami, served best over rice, noodles, or lettuce cups.
Ingredients
Sauce
- 1/2 cup low sodium soy sauce or coconut aminos
- 1/4 cup fresh squeezed orange juice (about 1 medium-large navel orange)
- 1 tablespoon rice vinegar
- 1/2 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 1 tablespoon honey or brown sugar
- 1 tablespoon cornstarch or tapioca starch
Steak
- 2 lbs flank steak, sliced thinly against the grain (about 3 inches long strips)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons sesame oil (or olive oil or avocado oil)
Vegetables
- 1 red bell pepper, sliced
- 3 cups chopped broccoli florets
- 2 large carrots, peeled and sliced
- 2 cups snow peas
- 1 bunch baby bok choy, chopped with leafy ends and stalks separated
Garnish and Serving
- Green onions, sliced
- Sesame seeds
- Red pepper flakes (optional)
- To serve: White rice, brown rice, noodles, or lettuce cups
Instructions
- Prepare the sauce: In a small bowl, whisk together the low sodium soy sauce or coconut aminos, freshly squeezed orange juice, rice vinegar, grated ginger, minced garlic, honey or brown sugar, and cornstarch until smooth. Set aside.
- Season and slice the steak: Sprinkle kosher salt and black pepper evenly on both sides of the flank steak. Slice the steak thinly against the grain into approximately 3-inch long strips to ensure tenderness.
- Cook the steak: Heat 1 tablespoon of sesame oil in a large wok, cast iron skillet, or deep sauté pan over medium-high heat until the oil ripples and is very hot. In batches to avoid overcrowding, add the steak strips and sear for 2 minutes without moving, then flip and cook an additional 1-2 minutes until the steak reaches an internal temperature of 135°F and the outside is browned and crispy. Remove cooked steak and transfer to a clean plate.
- Sauté the vegetables: Reduce the heat to medium and add the remaining tablespoon of sesame oil to the pan. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Add all the vegetables except the leafy ends of the bok choy—red bell pepper, broccoli, carrots, and snow peas—and stir-fry for 5-6 minutes until they are just tender.
- Add the sauce and combine: Pour the prepared sauce over the vegetables and increase heat to medium-high. Bring to a gentle boil and cook for 2-3 minutes, allowing the sauce to thicken. Add the cooked steak back into the pan along with the leafy ends of the bok choy, stirring to coat everything evenly and wilt the bok choy.
- Garnish and serve: Sprinkle garnishes such as sliced green onions, sesame seeds, and red pepper flakes if desired. Serve the stir fry hot over white or brown rice, noodles, or wrapped in lettuce cups for a low-carb option.
Notes
- Slice the flank steak thinly against the grain to ensure tenderness and prevent chewy bites.
- The snow peas add a fresh crunch but can be substituted with snap peas if preferred.
- Use low sodium soy sauce to control the saltiness of the dish.
- Work in batches when cooking the steak to avoid steaming, which prevents a crispy sear.
- Adjust the sweetness by varying the amount of honey or brown sugar to taste.
