Flank Steak Stir Fry With Asparagus And Red Pepper Food

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FLANK STEAK STIR-FRY



Flank Steak Stir-Fry image

Provided by James Briscione

Categories     main-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 13

2 tablespoons fish sauce (or soy sauce)
1 heaping tablespoon finely sliced fresh ginger
1 tablespoon chopped garlic
2 teaspoons honey
Juice of 1/2 lime
1 bunch scallions, sliced
1 pound flank steak, thinly sliced
2 tablespoons chopped garlic
1 tablespoon finely sliced fresh ginger
4 tablespoons vegetable oil
4 cups thinly sliced vegetables (bell peppers, broccoli, snow peas, bok choy, etc.)
2 to 3 tablespoons soy sauce
Steamed rice, for serving

Steps:

  • For the marinated steak: Combine the fish sauce, ginger, garlic, honey, lime juice and 1 tablespoon of the sliced scallions in a bowl and whisk to combine. Add the steak and toss well to coat.
  • For the stir-fry: Mix the remaining sliced scallions with the garlic and ginger in a small bowl and set aside.
  • Heat a large nonstick saute pan or wok over high heat. Add 1 tablespoon of the vegetable oil and half of the steak. Spread into a single layer and let sear 30 seconds. Toss the meat, spread back out and sear again, another 1 1/2 to 2 minutes. Toss once more and remove to a serving dish. Return the pan to the heat until hot. Add another tablespoon vegetable oil and the remaining meat and repeat.
  • Return the pan to the heat until hot. Add another tablespoon of oil and half of the reserved garlic, ginger and scallion mixture. Cook the aromatics for about 30 seconds, then add half of the vegetables and cook, adding 1 to 1 1/2 tablespoons soy sauce and about 2 ounces of water to the pan as the vegetables cook, about 4 minutes. Transfer to the serving dish. Wipe out the pan, return to the heat, add the remaining tablespoon oil and repeat with the remaining aromatics, vegetables and soy sauce. (Make sure to reheat the pan completely between batches.)
  • Toss the meat and vegetables together in the serving dish and serve with steamed white rice.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF



Oriental Flank Steak with Asparagus and Wild Rice Pilaf image

This low calorie peppery steak dinner (Cooking light, January 1999) is a delicious meal for the whole family. Prep time includes minimum marinating time.

Provided by ellie_

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

16 asparagus spears
1/3 cup low sodium soy sauce
1/4 cup sherry wine
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 clove garlic, minced
1 (1 lb) flank steaks or 1 (1 lb) boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onion

Steps:

  • Snap off tough ends of asparagus.
  • Cook asparagus in boiling water for 2 minutes or until crisp-tender.
  • Drain well and chill.
  • Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
  • Set aside.
  • Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
  • Marinate in regrigerature 1 hour, turning occasionally.
  • Remove asparagus and steak from bag, and discard mixture.
  • Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
  • Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
  • Place steak on a platter, and cover with foil.
  • Let stand for 5 minutes.
  • Cut steak diagonally across grain into thin slices.
  • Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
  • Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

FLANK STEAK STIR-FRY



Flank Steak Stir-Fry image

Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup fresh or frozen broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned sweet red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoon canola oil
Hot cooked rice

Steps:

  • 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.

Nutrition Facts : Calories 269 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 678mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

BEEF STIR-FRY WITH ASPARAGUS, RED BELL PEPPERS AND CARAMELIZED O



Beef Stir-Fry With Asparagus, Red Bell Peppers and Caramelized O image

A great summer dish with fresh, local and organic ingredients! Do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of Asian cooking. A wok would be ideal, but a good skillet or saute pan will do the trick. Serve this dish with plain or white rice.

Provided by AllergyGirl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon dry sherry
1 tablespoon tamari soy sauce
2 teaspoons cornstarch
1 lb flank steak
2 -3 tablespoons peanut oil
1 sweet onion
1/2 lb asparagus
1 red bell pepper
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup chicken stock
1 tablespoon cornstarch
3 tablespoons water

Steps:

  • Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes.
  • Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.
  • Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.
  • In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.
  • Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm.
  • Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.
  • Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire.
  • Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

STEAK AND ASPARAGUS STIR-FRY



Steak and Asparagus Stir-Fry image

Red Thai chiles turn up the volume on this one-pot weeknight wonder that's faster (and tastier!) than takeout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 9

2 tablespoons safflower oil, divided
9 ounces skirt steak, cut with the grain into 4-inch-long pieces, then against the grain into 1/4-inch-thick slices, or New York strip steak, cut against the grain into 1/4-inch-thick slices
Coarse salt
A 1 1/2-inch piece of peeled fresh ginger, minced (about 3 tablespoons)
1 1/2 red Thai chiles or 1/2 jalapeno, minced, seeds and ribs included
1 1/2 bunches scallions, thinly sliced on the bias, white and green parts separated
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and sliced on the bias into 1/4-inch-thick pieces
Cooked rice, for serving
Lime wedges and dry-roasted peanuts, for serving

Steps:

  • Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.
  • Add remaining tablespoon oil to wok and swirl to coat. Add ginger, chiles, and scallion whites and cook, stirring, 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt. Serve over rice with lime wedges for squeezing and peanuts.

BEEF AND ASPARAGUS STIR-FRY



Beef and Asparagus Stir-Fry image

My favorite meal when fresh asparagus is newly available in produce.

Provided by Sara Andrea @Sara_Andrea

Categories     Beef

Number Of Ingredients 9

1 1/2 pound(s) boneless beef sirloin steak
2 pound(s) asparagus spears
- cooking spray
2 cup(s) sliced fresh mushrooms
1/2 teaspoon(s) crushed red peppers
1 bunch(es) green onions, diagonally sliced
1/2 cup(s) teriyaki sauce
3 cup(s) cooked rice
- sesame seeds

Steps:

  • Cut steak into 1/8 inch thick slices, set aside.
  • Snap off ends of asparagus and cup diagonally into 1 inch pieces.
  • Coat large non-stick skillet with cooking spray and place over medium-high heat until hot. Add beef; stir fry 5 minutes. Drain in colander, wipe drippings from skillet with paper towel.
  • Re-coat skillet with cooking spray. Add asparagus, mushrooms, red pepper flakes, and green onions; stir fry 3 minutes. Return beef to pan. Add teriyaki; stir fry 1 minute.

BEEF, SNAP PEA, AND ASPARAGUS STIR-FRY



Beef, Snap Pea, and Asparagus Stir-Fry image

Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 13

1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
3/4 pound boneless New York strip steak, thinly sliced
Coarse salt
1 tablespoon vegetable oil
1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
6 ounces snap peas
1 garlic clove, minced
1 tablespoon peeled minced fresh ginger
1 teaspoon fresh lemon juice, plus lemon wedges for serving (optional)
2 tablespoons torn fresh basil leaves
Reserved cooked rice from Pork Chops with Pineapple and Rice

Steps:

  • In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
  • Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

Nutrition Facts : Calories 511 g, Fat 22 g, Fiber 3 g, Protein 23 g

BEEF WITH FRESH ASPARAGUS



Beef With Fresh Asparagus image

I believe this is from the Yan Can Cookbook that I borrowed from my sister-in-law years ago. This is a flavorful and colorful combination. I think I may have added more soy sauce during the cooking process when I made this, so naturally, make the necessary adjustments to suit your family. It would probably be good with a little heat added to it (crushed red pepper or chiles maybe) Prep time includes 2 hours for marination.

Provided by pattikay in L.A.

Categories     Vegetable

Time 2h25m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons soy sauce
2 1/2 teaspoons wine
1/4 teaspoon sesame oil
1/4 teaspoon ginger
1 1/2 teaspoons cornstarch
1 teaspoon oil
1/2 lb flank steak
1/2 lb fresh asparagus
1 small carrot
3 tablespoons oil
2 slices fresh ginger, shredded
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 teaspoon wine
1/2 cup beef stock
1 1/4 teaspoons cornstarch (mixed with small amount of liquid to make a paste)

Steps:

  • Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
  • Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
  • Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
  • Peel and cut carrot into 1/2 inch rounds.
  • Heat oil in wok or skillet over high heat.
  • Add ginger and stif for 30 seconds.
  • Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
  • Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
  • Stir in remaining ingredients, except cornstarch solution.
  • Cover and cook for 2 1/2-3 minutes.
  • Return beef to skillet, stir well and thicken with cornstarch.
  • Serve hot over cooked rice.

Nutrition Facts : Calories 232.3, Fat 16.5, SaturatedFat 3.8, Cholesterol 23.2, Sodium 387.4, Carbohydrate 6.6, Fiber 1.6, Sugar 2.3, Protein 14.1

10 MINUTE ORANGE BEEF AND ASPARAGUS STIR-FRY



10 Minute Orange Beef and Asparagus Stir-Fry image

A quick and delicious meal for a week night! The flavors are wonderful together and this dish tastes equally tasty over noodles or rice. Enjoy!

Provided by sweetmoshine

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup orange juice
3 tablespoons soy sauce
1/2 cup honey
1 tablespoon cornstarch
1 teaspoon chili oil or 1/2 teaspoon hot red pepper flakes
1 lb flank steak, cut across the grain into thin strips
2 tablespoons peanut oil or 2 tablespoons canola oil
2 cups asparagus, cut into 1 1/2-inch pieces
1 red bell pepper, cut into strips
1/2 cup sliced scallion
1 cup shredded carrot
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
sesame seeds
1/2 cup honey-roasted peanuts (optional)

Steps:

  • In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine.
  • Heat 1 T. of the peanut oil in a large skillet or wok over high heat. Add asparagus and stir-fry for 4 minutes Add bell pepper, scallion, and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove veggies to a bowl.
  • Heat remaining tablespoons of the peanut oil. Add the steak; stir-fry 3-4 minutes Add veggies to the steak. Add peanuts if desired. Stir fry until heated through.
  • Sprinkle with sesame seeds. Serve over rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 456.9, Fat 16.6, SaturatedFat 5.2, Cholesterol 46.5, Sodium 852.1, Carbohydrate 51.8, Fiber 3.8, Sugar 42.9, Protein 28.9

FLANK STEAK WITH ONIONS AND PEPPERS



Flank Steak With Onions and Peppers image

Make and share this Flank Steak With Onions and Peppers recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 medium red onions, sliced
1 large red bell pepper, 1/4-inch strips
1 large green bell pepper, 1/4-inch strips
1 cup tomato juice
1 teaspoon lemon peel, grated
1 teaspoon paprika
1 garlic clove, finely chopped
1 cup beef broth
2 tablespoons fresh basil leaves, chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1 1/2 lbs flank steaks
1 teaspoon olive oil
1/4 teaspoon pepper

Steps:

  • Cook onions, bell peppers, tomato juice, lemon peel, paprika and garlic in 10-inch skillet over medium heat 5 minutes, stirring occasionally; reduce heat to medium-low.
  • Stir in broth.
  • Cover and cook about 10 minutes or until liquid has almost evaporated.
  • Stir in basil, lemon juice and salt.
  • Remove from heat; keep warm.
  • Set oven control to broil.
  • Spray broiler pan rack with nonstick cooking spray.
  • Brush beef with oil; sprinkle with pepper.
  • Place beef on rack in broiler pan.
  • Broil with top 2 to 3-inches from heat about 10 minutes for medium doneness, turning once.
  • Cut beef across grain at slanted angle into thin slices.
  • Serve topped with bell pepper mixture.

Nutrition Facts : Calories 235.6, Fat 10.5, SaturatedFat 4.1, Cholesterol 77.1, Sodium 419.7, Carbohydrate 8.9, Fiber 2.1, Sugar 5, Protein 25.9

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