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:

Quickview
446k Calories
28g Protein
23g Total Fat
30g Carbs
25% Health Score
Limit These
Calories
446k
22%

Fat
23g
36%

  Saturated Fat
7g
49%

Carbohydrates
30g
10%

  Sugar
2g
3%

Cholesterol
69mg
23%

Sodium
735mg
32%

Get Enough Of These
Protein
28g
57%

Vitamin A
3486IU
70%

Vitamin C
55mg
67%

Selenium
37µg
53%

Zinc
6mg
44%

Vitamin K
44µg
42%

Vitamin B3
7mg
40%

Vitamin B6
0.71mg
36%

Vitamin B12
1µg
32%

Manganese
0.61mg
30%

Vitamin B2
0.47mg
27%

Phosphorus
268mg
27%

Potassium
650mg
19%

Iron
2mg
16%

Copper
0.26mg
13%

Magnesium
51mg
13%

Vitamin E
1mg
13%

Vitamin B1
0.19mg
12%

Folate
45µg
11%

Vitamin B5
1mg
10%

Fiber
2g
10%

Calcium
44mg
4%

Vitamin D
0.16µg
1%

covered percent of daily need
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