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One of my favorite proteins to work with is flank steak. It’s so versatile and so freaking delicious. I tend to buy it in bulk because it’s more economical that way and then I portion it out and decide what type of mad scientist I want to be that week. Some of my favorite recipes to use flank steak for include Philly Cheesesteaks, a good Black and Blue Steak Salad (Recipe linked at the bottom of the page), Fajitas, a good Flank Steak taco… there are so many options. But… one of my favorite things to do with flank steak is this Stir Fry Steak & Veggies.

Stir Fries are fast and easy and typically made in one bowl (or Wok). I love love love a good stir fry. Not to mention that it is so customizable. You can just throw in whatever vegetables that you have hanging out into your stir fry and it always turns out delicious.

Let me show you how I made this Stir Fry Steak & Veggies 👇🏻

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Start with about 1.5 lbs of a beautiful piece of flank steak. Thinly slice that beauty into as thin of slices as you can get. Slice against the grain. That’s very important. If you don’t know what I’m talking about, google it, I beg you. Sometimes I put my flank steak in the freezer for 20 minutes or so because it’s much easier to slice when it’s cold. That, and make sure that your knife is nice and sharp. Season your thinly sliced flank steak with a good amount of salt and pepper. Like a teaspoon or two of each. Set it aside.

Stir Fry Sauce:

Now in a small bowl, combine all of the following ingredients for the sauce: 1 cup of low-sodium soy sauce, 1/3 cup of packed light brown sugar, 4-5 large garlic cloves that have been finely minced, 1/2 tbsp of freshly grated ginger, 1 tbsp of oyster sauce, 1 tsp of crushed red pepper flakes, 1 tbsp of sesame oil, 1 tbsp of cornstarch, and 1/2 tsp each of salt and pepper. Whisk everything together really well and set aside.

Cooking the Veggies:

Let’s get cooking. In a large skillet (I used my extra large cast iron) or wok, add 1 tbsp of olive oil over medium-high heat. Add the green beans, bell peppers, and onion.

Cook until the veggies are tender and slightly browned, about 5-7 minutes. Remove the veggies to a large bowl.

Cooking the Steak:

Add a little more olive oil to the skillet, about 1/2 tbsp. Add half of your flank steak and sear it on one side (resist the temptation to flip it right away) and then flip it and brown the other side. Cook the flank steak just for about 2 minutes per side. Do not over cook it… you just want that lovely caramelized sear on the steak.

Remove the first batch of steak, add another 1/2 tbsp of olive oil to the skillet and then add the remaining steak. You want to do this in two batches because if you throw all the steak in at once, it’s just going to steam and you won’t get that lovely sear. Cook the second half the same as the first.

When all of the steak is done cooking, add all of the steak back to the skillet, along with the veggies.

Give the bowl of sauce ingredients one last good whisk and then pour it into the skillet as well.

Lower the heat to medium and toss the steak and veggies in the sauce until the sauce thickens up, about 2-3 minutes. The sauce will also thicken a little upon standing.

You can choose to top it with some toasted sesame seeds or some sliced green onion. Serve it over rice or just eat it as is. Share or don’t share.

Unfortunately, I had to share.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have you made this dish? Thinking of making it? I’d love to hear from you! Please leave me your thoughts below in the comment section.