My number one go-to for a quick and easy weeknight dinner is a stir fry. I love being able to add in a protein, lots of veggies and serve it with a delicious sauce and rice or noodles on the side. So it was a no brainer to share this tried and true flank steak stir fry with snap peas. This Chinese beef stir fry with vegetables comes together in under 40 minutes and will totally satisfy your craving for a good stir fry, and maybe even take-out?! And what exactly is a "good stir fry?" In my opinion, it means that the veggies are perfectly cooked and crisp, the beef is tender and the sauce is plentiful, coating everything nicely and of course, flavourful.
After purchasing a book all about how to use a wok and make delicious stir fry at home, I've become quite the stir fry lover. I love how quickly things cook, how crunchy the veggies stay and how forgiving the recipes are. And if you too, want to learn more about wok cooking, I highly suggest the book "The Wok" by Kenji Alt Lopez. This book is packed with valuable insights, techniques and knowledge, plus lots of recipes too. We love it and use it as a source of inspiration for quick weeknight meals.
One of the things I learned from this book is how to cook flank steak for a stir fry. Rather than just slicing it and throwing it in, take a little bit of time to marinade it and add a pinch of baking soda. Baking soda acts as a meat tenderizer by actually changing the composition of the meat fibers.
Here's everything you'll need to make this flank stir fry.
This flank steak stir fry with veggies is really easy to make. Just be sure to have everything ready (i.e. your mise en place) because things cook quite quickly.
Place the steak slices in a bowl and combine with the soy sauce, sugar, baking soda and cornstarch. Toss to combine and set aside for about 15 to 20 minutes.
While the beef is marinating, make the stir fry sauce.
In a bowl, combine all ingredients and whisk well. Set aside.
When you're ready to cook, heat a wok or large skillet over medium-high heat. Add a drizzle of avocado oil.
Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one minute longer. Remove with a slotted spoon and set aside.
Add a drizzle more oil if needed and then add snap peas to the wok and cook for one to two minutes, stirring often. Add the onion and pepper and cook for one minute, until just starting to brown and soften slightly. Add the beef and sauce and cook, tossing everything together for about one to two minutes, until the sauce has thickened.
Scoop rice on a plate or bowl and top with the stir fry mixture. Garnish with the green onion. Enjoy!
I love my Made In carbon steel wok. In fact, we love Made In so much, we recently purchased their stainless steel skillets as well. Their products are great quality and so long as you take care of them, they'll last forever. I love the wok because of the large design and the handle stays cool, so you can rest assured you won't burn your hands while tossing things around in the wok. The more you use it, the better it becomes with proper seasoning and care, as it develops a nonstick surface (without the toxic nonstick coating). Be sure to follow Made In guidelines and care instructions to keep the wok in great shape.
This is not sponsored, I purchased the Made In wok (and stainless steel pans) on my own. I've had the wok for about 1 1/2 years and love it, knowing it will last for a very long time. I highly recommend this brand!
Ready to make this? Let's go!
If you make this flank steak stir fry, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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This delicious flank steak stir fry with vegetables is an easy weeknight dinner that's ready in 40 minutes.