Flank Steak Stir-Fry
Flank Steak Stir-Fry takes roughly 20 minutes from beginning to end. For $3.13 per serving, you get a main course that serves 2. One serving contains 446 calories, 28g of protein, and 24g of fat. 39 people have made this recipe and would make it again. This recipe from Taste of Home requires ground ginger, fresh mushrooms, cooked rice, and soy sauce. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is great. Asian Flank Steak Stir-Fry, Asian Flank Steak Stir-Fry, and Flank Steak with Snap-Pean and Asparagus Stir-Fry are very similar to this recipe.
Servings: 2
Preparation duration: 20 minutes
Ingredients:
1/3 cup beef broth
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup fresh or frozen broccoli florets
1 tablespoon canola oil
1/4 cup julienned carrot
Hot cooked rice
2 teaspoons cornstarch
1/2 cup sliced fresh mushrooms
1/8 teaspoon ground ginger
1/8 teaspoon pepper
1/4 cup julienned sweet red pepper
1 tablespoon soy sauce
Equipment:
frying pan
bowl
Cooking instruction summary:
Directions In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender. Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 2 servings. Originally published as Flank Steak Stir-Fry in Quick CookingJuly/August 2002, p11 Nutritional Facts 1 serving (1 each) equals 269 calories, 15 g fat (5 g saturated fat), 54 mg cholesterol, 678 mg sodium, 7 g carbohydrate, 2 g fiber, 25 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender.
2. Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Serve with rice.
Nutrition Information:
covered percent of daily need
