flank steak stir-fry

At one time, flank steak was considered to be a poor man’s meat, since the cut it considerably tougher than other cuts of beef. The cost of flank steak has risen considerably over the past 3 decades. In the 1970’s flank steak retailed for about 79 cents per pound, now it is well over $6 per pound, when not on sale. The cause? Fajitas! Once fajitas became popular, so did flank steak and strip steak. Both are very flavorful cuts and contain almost no fat.  It is long, thin, and full of tough connective tissue. For these reasons, flank steak is usually marinated before being broiled or grilled whole. Because it is tough, you usually slice it thinly on a diagonal across or against the grain to sever the tough fibers and make the flavorful beef chewable. Flank steak is also used in stir-fry dishes as you will find with this quick and easy meal.

Asian Beef and Crisp Vegetable Stir-Fry

2 tablespoons rice vinegar (seasoned or plain), divided
2 tablespoons soy sauce, divided
2 tablespoons dry sherry, divided
1 pound flank steak, thinly sliced against the grain
Salt and freshly ground black pepper
1 tablespoon hoisin sauce
1/2 teaspoon red pepper flakes
2 teaspoons olive oil, divided
2 teaspoons toasted sesame oil, divided

1 cup diced red onion
1 tablespoon peeled and minced fresh ginger root
2 garlic cloves, peeled and minced
2 medium carrots, peeled and cut into matchsticks
1 red or yellow bell pepper, cut into matchsticks
1 cup sugar snap peas
14 to 16 thin asparagus spears, ends trimmed, then cut in half on the diagonal

1 cup cherry tomatoes, cut in half
4 green onion, sliced thinly on the diagonal
1/4 cup toasted almond slices

3 cups freshly steamed brown or white rice

notice the slicing of the beef is against the grain

In a medium bowl, mix 1 tablespoon of each; rice vinegar, soy sauce, and dry sherry.  Season beef with salt and pepper then add the beef to the bowl and toss to coat, cover, and refrigerate for 30 minutes.

In a small bowl combine 1 tablespoon of each; rice vinegar, soy sauce, and dry sherry. Stir in hoisin and red pepper flakes, and set aside the seasoning sauce.

Heat a large wok or skillet over high heat.  When the pan is hot add 1 teaspoon of each; toasted sesame oil and olive oil. Add beef and any juices to the pan and stir-fry for about 3 minutes or until no longer pink. Using a slotted spoon, remove beef to a clean bowl or plate.

Heat remaining toasted sesame oil and olive oil and sauté red onion for 1 minute, add the minced ginger and minced garlic, and stir for about 10 seconds.  Add carrot, bell pepper, sugar snap peas, and asparagus to the pan and stir-fry for about 3 minutes.  Return the beef and any juices to the pan and stir in the seasoning sauce and stir-fry until just heated through about 2 minutes.  Remove from heat and pour over rice on a platter.  Sprinkle with cherry tomatoes, green onion, and almonds.

Serves 4