If you are a beef lover, you will love this Soy Marinated Flank Steak Stir-Fry! The flank steak marinade is low carb, low in sugar, and absolutely delicious, naturally! Whether you prep this meal in advance, or make it for dinner, you will be glad to have cooked this one up!
When it comes to a quick weeknight dinner, you know making stir-fry is always a great option. But if you are like me you also want something with versatility. So this Soy Marinated Flank Steak Stir-Fry is the perfect answer to your meal prep or dinner option. It can easily be made and enjoyed the same day or you could prep it in advance for your lunches for the week. And, the flank steak marinade only needs an hour or it can rest for up to 4 hours to give the flank steak the most flavorful taste. After the steak marinates, you can get this stir-fry together for dinner or your lunches packed, in just about 30 minutes.
HOW TO MAKE SOY MARINATED FLANK STEAK STIR-FRY MARINADE
To begin your Soy Marinated Flank Steak Stir-Fry cook the rice or the rice noodles, according to the package directions.
To make the flank steak marinade, mix together 3 Tbsp soy sauce, 1 Tbsp Worcestershire sauce, 1/2 Tbsp rice vinegar, 4 cloves minced garlic, 1/2 tsp agave, 1 tsp of ground black pepper, and finish it off with one large pinch of red pepper flakes. Then, in a shallow covered baking dish or in a large gallon ziplock bag, pour the stir-fry marinade over the steak. Leave the steak to marinate, in the refrigerator, for at least 1 hour or up to 4 hours.
HOW TO MAKE SOY MARINATED FLANK STEAK STIR-FRY
When you are ready to cook the Soy Marinated Flank Steak Stir-Fry, heat a large cast iron skillet over medium-high heat. Next, remove the steak from the marinade and place the steak in the skillet. Then cook the steak for 5 minutes then flip and cook for another 5 minutes. This will result in a medium rare to medium temperature steak. You can also use this guide to help you determine your cooking time for your desired level of doneness. When your stir-fry steak is at the desired level of doneness, remove from heat and allow to rest for 10 minutes. Once the steak has rested, cut against the grain in thin strips and set them aside.
While the soy marinated steak is resting, slice your bell peppers into thin strips. Then, in a wok or a skillet, heat 1 Tbsp of oil over medium-high heat. Next, add the peppers, broccoli, and snap peas to the wok or skillet and cook until through, roughly 3-4 minutes.
Finally, assemble your Soy Marinated Flank Steak Stir-Fry bowls. Start with the rice or noodles as your base. Then, top with vegetables and steak. Immediately serve and enjoy!
VARIATIONS FOR SOY MARINATED FLANK STEAK STIR-FRY
There are a few great variations you can make to this Soy Marinated Flank Steak Stir-Fry. The first, simplest, thing you can do is sub the soy sauce for a low sodium soy sauce to ultimately decrease your sodium intake. Also, if you are following a Paleo diet, you can use coconut aminos in place of soy sauce and can try a Paleo compliant Worcestershire sauce.
Another substitution you could make to this soy marinated stir-fry recipe would be to swap the steak with chicken. In this case, you will need to adjust the cook time to make sure the chicken is grilled to at least 165°F.
Additional to the choice of rice pasta or long grain rice, you can also try using cauliflower rice in this flank steak stir-fry, especially if you are following a Paleo or Whole 30 diet.
So, did you try this Soy Marinated Flank Steak Stir-Fry and just LOVE IT?!? If so, you could write a review below and let me know what you thought of this recipe. Or, if you made this wonderful flank steak stir-fry recipe, you can share your re-creation on Instagram and tag it with #cookinwithmima! Xoxo…
RECIPES LIKE SOY MARINATED FLANK STEAK STR-FRY
Soy Marinated Flank Steak Stir-Fry
- 3 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1/2 Tbsp rice vinegar
- 4 cloves garlic minced
- 1/2 tsp agave
- Large pinch of red pepper flakes
- 1 tsp of ground black pepper
- STIR FRY
- 1 1/2 lbs flank steak
- 1 Tbsp canola oil
- 1/2 green bell pepper cut into thin strips
- 1/2 red bell pepper cut into thin strips
- 1/2 orange bell pepper cut into thin strips
- 1/2 cup broccoli florets
- 1/2 cup snap peas
- Cook rice noodles or long grain white rice according to package directions.
- In a medium bowl, stir together ingredients for the steak marinade. Add the steak, turning to coat in the marinade. Refrigerator for at least 1 hour and up to 4 hours.
- Heat a large cast iron skillet over medium-high heat. Remove steak from marinade and add to the skillet. Cook for 5 minutes per side, or until it reaches desired doneness.
- Five minutes per side will get you a nice medium-rare to medium temperature.
- Remove steak from heat and rest for 10 minutes. Cut against the grain into long thin strips. Set aside.
- In a wok or large skillet, add 1 Tbsp olive oil over medium-high heat. Add peppers, broccoli, and snap peas to the pan. Stir fry until cooked through, approximately 3 to 4 minutes.
- To assemble the bowls, fill each bowl with cooked rice or cooked rice noodles. Top with vegetables and sliced steak, dividing it evenly between the bowls. Serve immediately.